scat 

Pea re eons et teen 
sat taesess ee 
Bess ve : 
; Z a 

erga Sees re icieoces 
RSM aaa OIE ang ak Co 
ose emmar ny ten een ae agua ae pee Tere E 


: Z Gaallentt ie 
eerie dette 


renee 
= ta 
acaesett 
Preretesiisttess 
renin 


: ceaereese 

Sipe oe : 
of SS IE . Dirchlatwcagpaa esos x 
SE eeeeereneismeen ee any B Sarop chee teees beets peti teetate 


ee 
erotae 


Pee rE ee 
CAL AS TE 


Se a 


eee ins Lorene See eon 
z 


Re Re ete vad 





Che Library 


of the 
Ciniversity of Worth Carolina 


Che Cameron Collection 
Jn QDemory of 


Wenneban Cameron 
September 9, 1854 - June 1, 1925 


Grustee of the Ciniversity of Qorth Carolina 
1891-1925 
CoHt.5 
349 











This book must not 
be taken from the 
Library building. 


Lu 
00049313526 


Form No. 471 


Digitized by the Internet Archive 
in 2021 with funding from 
University of North Carolina at Chapel Hill 


httos://archive.org/details/oopularcookbookcOOunse 





Ae Ze a 2 oS 2 
5 Ube wilt pee — t OF; ZZ a 


! Ca. sol’ i 


ré Sy 














Pi blished ‘under the ae 
‘Ali spices of The Board 
of Lady Visitors ofsee 
Watts Hospital. ceene 















Advertisements. it 


THe GREAT BOSTON CLOTHING STORE 


Enters the Season with a full line of 
Men’s, Boys’ and Youths’. . . 


HIGH GRADE CLOTHING. can 


Styles the Latest and Prices the Fairest. 


* When it comes to Quality, we speak with special pride. It is the fundamental 
principle of our business to sell 


ice) Si EY aS er fables wie} 2 


’ We assure you that you get Honest Value for your Money. Our Hat, Shoe and 
Gents’ Furnishing Departments are complete and up-to-date. Call and see all our 
ynew things before you buy. Yours respectfully, 


| LOUIS SCOLNICK, 
Proprietor The Great Boston Clothing Store. 



























i SB oeeuees 


Dupnan TOBACCO 
co MPAWN Y 


; se VIIRRMARE AIP .. 


(PEBBLE. oN THE! 


——————— 








a 


2 Advertisements.. 


ELLIS, STONE € COo., 


OB a BOA TSP a 


LEADING DRY GOODS MERCHANTS, 


Invite You to Inspect Their Immense Stock. 


THE FIDELITY BANK. 


Capital and Surplus, $140,000.00. 
Deposits. ....... 433,000.00. 








x 
State and County Depository. Authorized by its Charter to act as Guardian, Executor, 


Administrator, Trustee, Agent, etc. 


Savings Department.—$1.00 and Eee received and interest allowed thereon. 


W. A. SLATER co. | 


Boys’ and Children’s Clothing 
W. A. SLATER CO. 





W. M. FALLON & CO,, 





LATEST (MPROVED STEAM DRYING PLANT. 


DURHAM, NORTH CAROLINA. 


‘Advertisements. 3 
Ww DUKE, DONS & Go. Raancs 
American Tobacco Company. 


—MAKERS OF— 


[bE SEST PMOKING TOBaGGO 


—AND—— 


+ CIGARETTES 
IN THE WORLD, viz: 


*‘DUKE’S MIXTURE” SMOKING TOBACCO, 


DUKE OF DURHAM 
DUKE’S CAME 

TURKISH eRGee cur \ Cigareties. 
DUKE’S BEST and 

Other Brands | 


4. Advertisements. 


~—___ W. H. MeGABe 22] 


mE GO 


Fire and Life Insurance, 


PRES 


202 West Main Street, Durham, N. C. 





For General Merchandise 


—suUCH AS— 


Dry Goods, Notions, Shoes, Groceries, 
Hardware, Etc., 


GO TO 


H. H. MARKHAM & CO,, 


Cor. Main and Mangum Streets. 


ANALGIN E& 


WILL CURE THE 


Headache in 10 Minutes. 


Manufactured by 





P. W. VAUGHAN, Druggist, Durham, N, C. 


woxesror | (ITE 
TAKE | jue 


MANUFACTURED BY 


PAUL C. SNEED, Durham, N.C. 





—FOR— 





Q. FE. RAWLS, Pres. 
EK. C. MURRAY, Cashier. 


te 
4 


4 
b 





“a 


C. C. TaYvLor, Vice-Pres. i 


MOREHEAD BANKING C6. 


Capital, $200,000.00. 


SHOES! SHOES! SHOES! 
PRIDGEN & JONES, 


107 West Main Street. 


We have the only Exclusive Shoe House in 
Durham, N.C. Wecarry at all times the very 
latest styles in a varied and large stock from the 
leading manufacturers of the country. Our 
prices are always as low as is consistent with 
honest goods. With a thorough knowledge of 
the business and ample facilities, we feel thor- 
oughly equipped to offer you at all times the 
very best advantages in any kind of footwear. 








THEO. A. BROWN, 


JOBBER OF 


CIGARS AND TOBACCO, 


DURHAM, N. C. 


14 N. Tryon St,, Charlotte, N. C.; 216 Fayette- 
ville St. and Yarborough House, Raleigh, N. C.; 
Lafayette Hotel, Fayetteville, N.C. 


’ 


4 


[ 


Advertisements. 5 







LS73S. 1sse. 


| J. SOUTHGATE & SON, 


INSURANCE, 


fe ee A VL, IN. C.- 





— 


Jall on or write us for Insurance in all its forms—Life, Fire, 
Accident, Steam Boiler, Tornado, Use and Occupancy, 
and Fiduciary. 





_ CARRY YOUR PRESCRIPTIONS 


AS, 


YEARBY’S DRUG STORE. 


gar r8 Years a Drug Clerk. -@% 





When You Want Pure Spices and Flavoring Extracts, 


eC ALL ON? US-r~— 


22S a = ae GUARANTEED. 


Advertisements. 


DURHAM COTTON MANUFACTURING CO. 


Sheetings, Chambrays and Domets, 


KAST DURHAM, N. C. 
Shipping Point, Durham, N. OC. 


Os 





J. S. CARR, President. > oh Bae ULERY Gen: Mgr, 





GOLDEN BELT MANUFACTURING CO.., : 
TOBACCO BAGS, 
Tbe rs Aner | . 





THE INTER-STATE TELEPHONE and TELEGRAPH CO. 
IS A DURHAM ENTERPRISE, 


Owned and operated by Durham people, and offers telephone service at rates that are 
within the reach of all. A telephone in your residence is both a convenience and pro- 
tection. One in your place of business places you in connection with hundreds of 
possible customers. No expense will be spared in furnishing the best service possible. 
Employees attentive, accommodating, polite. Try a telephone. You will find it to. 
pay in the end. 4 
THE INTER-STATE TELEPHONE AND TELEGRAPH CO. 


R. BLACKNALL & SON, This book will teach you how to cook, | 


and this ad tell you 








The Best Place to Buy Clothing 


DRUGGISTS mere es S| 
T. J. LAMBE’S, ‘ 

THE CLOTHIER AND FURNISHER, | 

Durham and West Durham. DURHAM, N. ¢. | 


Advertisements. ¥f 





SSS WTA TT 


~ONE PGBS sae f 





E. O. PATTERSON, 


ine Groceries. 


Bell Phone 78. 
Inter-State 17. 








ROYALL @&€ BORDEN, 
urniture, Stoves, Bicycles, 


MARKHAM BLOCK. com 






















—- GO To— For Carriages, Buggies, Surries, Coffins, Caskets, 
Burial Robes and all kinds of Undertaker’s Sup- 


‘ae bea el s of U1 

W & ih K A plies, as we carry the best line in the State and 
3R0 : N Sys C if ND S) can give you anything you desire in quality and 
rice. Time and experience has enabled us to reach the highest art in Embalming and ministering 
he last sad rites to departed ones. Best goods, cheapest prices and best of care is our motto, so give 


isacall. Office and Salesroom 210 W. Main Street, opposite postoffice. Open day or night. Inter- 
itate Phone 184. Bell Phone 84. 


ae iO Oi ATT, 


darness and Saddlery of Every Description 


Etats le OF LBA ROBES. 


RAWLS’ 


j 9 > 

Durham’s Greatest and Cheapest Store! 

Dry Goods, Silks, Notions, Shoes, Htc. 

T Ed oI Si Sewing Machine is the Best. The Best is the Cheapest. Oils , 
2 a @- E Ee Needles and Attachments constantly on hand for all Machiues. 

OL RSAC SEE A ARSE TE Sold on Installment by THE SINGER MANUFACTURING CO.,, 

b fice in Herndon & Bagwell’s Store, Main Street, Durham, N. C. 














an War tsee 





P. B. Guinn, District Agent. 








ait. Sapte AEP aso - 
17 


sSweatchmaker * and * Jeweller, 
| : DURHAM, N. C. 





8 Advertisements. 


R. F. MORRIS & SON MANUFACTURING C0., — 


DURE AM EN ic. 


MANUFACTURERS OF 


‘“Hureka Durham,” “‘Gold Leaf,” and ‘Bigid Mixture” 


SMOKING TOBACCO, 


‘North State Mills’’ Sweet and ‘‘ Ladies’ Choice’’ Plain Strong 


<2 SNUFF S. <2» 


Also the Celebrated ‘“‘Key West” and ‘‘Major’s Cuban” Cheroots, 


4 
—am_3 FOR 5S CENTS. «& r 


———_REMEIMBakr— | 
Lewith will Save You Money on Furniture, Carpets, 


Mattings, Trunks, Stoves, Bicycles, Baby Carriages, Etc. 
121 K, Main St. PICTURE FRAMES MADE TO ORDER. Durham, N.C, 








| STOVES d TINW ARE, 
C. C. TAYLOR, ~ ULE a ae 








BUY YOUR DURHAM IGE COMPANY, | 
LADIES’ HATS | 


FROM THE 


MANUFACTURERS OF 


| PURE # ICE. 


Factory at Durham, N. C, 


Millinery Department 
a | 


Et VA7 iS’ STORE. | MailfOrders Promptly Attended To. 












Advertisements. 9 





THOMAS & CARPBELL’S 


IS THE PLACE TO 


Buy Furniture, China, Crockery, Tinware, Lamps, Etc. 


Two Stores, Main Street. * 


meee CHEER, "ARNESS Mate ne 


A Full and Complete Line 5 Everything Found ina well Baniseed 
Establishment of the Kind. 


COMMONWEALTH COTTON WM’F’G CO., 


MANUFACTURERS OF YARNS, 


DURHAM, N. C. 
MRS. C. M. V. FOLLETT CoO., 
Fashionable Milliners and Dress Makers, 


109 Main Street, Durham, N. C. 


—————————— 


THE DURHAM BOOK ene! 
L. W. GRISSOM, Proprietor. Agent for Butterick Patterns. 
Nice Fruits and Confectioneries Always on Hand. 


| WHAT IS “PRATT'S FOOD”? 


| 
i—~GO ASKs——> 


HERNDON & BAGWELL, 


Grocers, 119 Main Street. 
Bell Phone 65. Interstate 81. 


—-GEO. H. BEALL,~—~ 
LEADING @@e Awe de) by A aesare’ 


DURHAM, N. C. 

















10 Advertisements. 


WW. EH. PROCTOR, 


DURHAM, N. C., DEALER IN | 


SHEAVY AND TANGY GHOGERIES, FRUITS AND CORFECTIONERIES, 


Plain and Decorated American, German and French China, | 
Blown and Pressed Glassware. | 











kas" ORDERS BY MAIL GIVEN Sas ante ATTENTION. “4a ; 


There is ; Nothine Under the Sun that Ought to be Found 
ina Drug Store that Cannot be Supplied by 


. MATTH EY Sa 


Dy OB Bm SS . 


Corner Main and Corcoran Streets Corner Mangum and Parrish Streets. © 











Headquarters ror THe Best, Only, 


BREEDERS OF PRIZE WINNERS } (jue WON 


OF THE FOLLOWING VARIETIES: a oe 

Mammoth Bronze and White Holland Turkeys, Barred ‘ 
and White Plymouth Rocks, Brown and White eee 
Light Brahmas, Indian and Pit Games, Buff Cochins, Silver- 
Laced Wyandottes, White Guineas, Pekin Ducks, Meee 
Ducks and Pea Fowls, 


Do FOWLS & EGGS FOR SALE AT ALL TIMES 
Aisi Shropshire and Dorsett Sheep out of Imported Ewes by Imported Bucks, Best 





Bred Black Essex and Red Jersey Pigs. Best Strain Registered Jersey Cattle. 
Royally Bred Colts and Fillies, Fine as Split Silk. ; 


YOU GET EVERYTHING GUARANTEED AS REPRESENTED, 
GREET KR 
FEDIGREED STOCK a ddress OCCONEECHEE FARM, Durham, N, C. 


Families Supplied on Year-Round Contracts with “Occoneechee Gilt-Edge” Butter, 


WARES HOSPITAL 


ics bea AIVL, IN. CO. 





Model Equipment and Sanitation. Best Surgical 


and Medical Attention. Trained Nurses. 


Public Wards free to all white citizens of the City 


of Durham. 


Private Rooms, including board and nursing, from 
$8.00 to $12.00 per week. Patients living outside 
the City of Durham admitted to the Public Wards 
for $5.00 per week. 


No chronic or contagious cases admitted. 
Trained Nurses sent to private patients at their 
homes for $10.00 per week. 


Apply to 
MISS E. BETTON. 


Matron and Supt. of Nurses. 


INDEX. 





SOUPS... oe eee ae eta e 
MBATS «aah f0hc ye ia a fae iy ge Oe es 23 
SALADS’“AND “DRESSINGS «x22 jae een ne 31 
VEGETABLES © 4st ole ae Rr MN oeat oil 4. 35 
SAUCES: AND DRESSINGS ( 230ca2 ee 39 
BREADS, ROLLS AND “MUFFINS. =) ee 45 
PUDDINGS oor 55 
PIES. AND ‘DESSERTS <0.) (4: c/n een 69 
FISH AND OVSTERS..4. 3.02 2ce en 73 
TGH-CRBAM 6) 0 yo ee At 79 
GCAK HS 6. ve oe a ee Sie cer 83 
CANDIES @ wo. Oe oe 2 ee See te LOL 
BEV RAG oe) eee are re ee 105 
PICKLES: 202-2. Mh te ee ee) 109 


MISCELLANEOUS). 0\.04. 7s eee ce ce 119 


POPULAR 


MOOK Book. 


A COLLECTION OF PRACTICAL RECIPES WHICH 
HAVE BEEN THOROUGHLY TESTED BY THE 
CONTRIBUTORS WHOSE NAMES ARE 
APPENDED THERETO. 


PUBLISHED UNDER THE AUSPICES OF THE BOARD OF 


LADY VISITORS OF WATTS HOSPITAL. 


1899: 
THE SEEMAN PRINTERY, 
DURHAM, N. C. 





DEDICATION. 


Lo the Young Housekeeper: 


This book is published under the auspices of the Board 
of Lady Visitors to Watts Hospital, for the benefit of 
that charitable institution. In presenting it our idea 
has been not to give a finished cookery book with fancy 
dishes and menus, for the land is full of these, but to 
give only those recipes that are simple and have been 
tried by our ladies. These recipes are not original. 
They are those that have been used by housekeepers of 
no little reputation, who have kindly assisted us in this 


work, and to whom we make cur grateful acknowledge- 
ment. 


EO ARAL FEE cr 


“ue 


4 OST | 


Household Recipes. 





SOUPS. 
OYS LER SOUR. 


Take two quarts of the finest oysters you can get, take 
them carefully out of the liquor and see that no shell 
adheres to them, strain the liquor, and use it or not, as 
you like, for the soup. (Ido not use the liquor). Now, 
put a quart of sweet milk into a clean sauce pan and 
let it come to a boil, then stir in gradually a quarter of 
a pound of butter, put in your oysters and let them 
remain until plump, then take them out and put them 
in the tureen, and when the milk has boiled up again 
pour it over the oysters in the tureen and serve. 

Mrs. W. A. ERWIN. 


CHICKEN SOUP. 


Prepare your chicken, then put it in a pot with a large 
spoonful of rice, cover it and let it boil, skim it care- 
fully, when done add a teacup full of new milk, a sprig 


of thyme, with a little pepper and salt. 
Mrs. Mary MASON. 


Used by Mrs. W. A. ERWIN. 
TOMATO SOUP. 


One can of tomatoes boiled soft and strained, add one 
pint of boiling water, tablespoonful of flour made into 
a paste, pour into a pint of boiling milk a half teaspoon- 


[ 16 ] 


ful of soda, put into the boiling tomatoes, then pour in 
the thickened milk; salt, pepper to taste, a little sugar, 
piece of butter size of walnut; season tomatoes before 
pouring in the milk. Don’t touch after the thickening 
goes in. Serve at once. 

Mrs. W. A. ERWIN. 


ECONOMICAL SOUP. 


Take all that is left of a roast beeh meat and bones; 
and a piece of ham, either raw or cold boiled, put them 
on to boil with sufficient water to cover them, adda 
couple dozen of okras, and six or eight large tomatoes, 
cut them in small pieces, pepper and salt to taste; boil 
until the okra is dissolved. Toast some slices of bread 
and cut in small pieces. Having skimmed the soup 
carefully, strain it and pour over the toast. 

Mrs. GHo. WATTS. 


BOUILLON. 


Take one-half pound of beef, small bone, one quart 
of water, boil one hour, season with salt, pepper, one 
finely chopped onion, tablespoonful of chopped parsley, 
sprig of thyme, boil half an hour longer, strain for use, 
and serve with bread browned and cut three times the 
size of a dice. 

Mrs. ‘TOMLINSON. 


BEEE SOU PENG we 


Take a shank of beef, break the bone in several places, 
wash it clean and put it in the pot with a half cup of 
rice, and cover it with cold water and set it over a brisk 
fire; as soon as it begins to simmer, draw it somewhat 
off the fire, where it will only continue to simmer, skim 


[ 17] 


well, put in your vegetables—lima beans, green corn, a 
little chopped turnip, cabbage, and small young potatoes. 
Keep your soup boiling slowly for seven hours, when the 
meat will be partially dissolved and a thick broth forms; 
the last hour add tomatoes, a bunch of thyme, or mar- 
joram, or if you choose a small sprig of each, then add 
okra already boiled to a mucilage in a porcelain stew pan, 
and salt and red pepper, let it boil once more and serve 
immediately. Stir the soup frequently from the bottom 
during the whole process of boiling, skim off the fat 
before sending the soup to the table; soup that has boiled 
properly has imbibed all the substance, and if any bits 
of meat remain undissolved, they should be removed 
before serving. 
Mrs. Mary MASON. 
Used by Mrs. W. A. ERWIN. 


BEEF SOUP No. 2. 


This soup is made as No. 1, though bits of meat other 
than the shank are used, and is very good if taken pains 
with. In winter, when fresh vegetables cannot be ob- 
tained, use canned vegetables, chopped celery or even the 


seed will improve your soup very much. 
Mrs. Mary MASON. 


Used by Mrs. W. A. ERWIN. 


BO GA TOSSOUL: 


Peel and cut up four large potatoes, put them in one 
quart of hot water, and boil two hours, until the potatoes 
are dissolved in water; add water as it boils away. Run 
through a colander, adding three-fourths of a cup of hot 
cream, one tablespoonful of fine cut parsley, two table- 
spoonfuls of flour, salt, black and cayenne peppet. Take 


[ 18 ] 


kettle off of the fire and add the beaten yolks of two or 
three eggs. Do not let the soup boil after the eggs are 
added, as they would curdle. 

SADIE 5S. ROOT. 


CORN SOUP. 


To a pint of corn add a quart of hot water, boil it for 
an hour and press it through a colander; put into the 
sauce pan butter size of an egg, and when it bubbles 
sprinkle in a heaping tablespoonful of sifted flour, cook 
a minute, stirring well; add one-half of the corn pulp, 
when smoothly mixed stir in the remainder of the corn 
and water. Add cayenne pepper, salt and a pint of boil- 
ing milk, a cup of cream, the yolks of two eggs may be 
added just before serving, mix with milk, and not allow 
it to boil after eggs are added; a tablespoonful of tomato 
catsup will improve it. 

SADIE S. Root. 


TOMATO BISQUE. 


Boil one quart can of tomatoes with an onion and 
strain, heat the milk, mix two tablespoonfuls of flour, 
one tablespoonful of sugar, one-half tablespoonful of soda, 
a pinch of red and black pepper and salt, a piece of butter 
one-half size of an egg; after this is creamed together, 
pour in enough of the strained tomatoes to make a paste, 
stir the paste into the tomatoes, and then put in the milk 
and stir constantly. 

MaAy RICHMOND. 


OKRA SOUP. 


‘This soup is made in the same way as beef soup No. 1, 
and when the vegetables are boiled to a mash, they are 


Ne 


[197] 


taken out with a perforated skimmer, and half a gallon 
okra cut up is added to the soup. Let it boil very thick 
and pour it into the tureen. 

Mrs. MARY MASON. 
Used by Mrs. W. A. ERWIN. 


WHITE SOUP (CHICKEN). 


To one quart of stock—water after boiling a fowl—one 
pint of milk, one tablespoonful of butter, one tablespoon- 
ful of flour, two eggs seasoned with salt, pepper, one 
tablespoonful of chopped onion, two tablespoonfuls of 
chopped celery, or celery seed can be used when you 
cannot get celery; put the milk in the last thing, and 
butter and flour and boil a few minutes, then strain over 
the eggs, stirring all the time you pour, so the egg will 
not curdle. Soup stock of any kind can be kept over a 
day or two if kept in a cool place. 

| Mrs. HOLMAN. 


BOUILLON. 


Two and one-half quarts of soup stock, or broth, two 
or three pounds of lean beef, three whites of eggs and 
clean shells, one teaspoonful of black pepper, two tea- 
spoonfuls of salt. Chop beef in small pieces, add salt 
and pepper, put in sauce pan with broth, and heat slowly; 
as it boils skim off the scum that will rise on top. Let 
it simmer an hour or two, then strain through a colander 
to get out the meat, then through a napkin to clear the 
bouillon of gravy. Set bouillon away to get cold, in 
order to take off every particle of grease, which will rise 
tothe top. ‘his is to make it clear and bright. Beat 
the whites of eggs and break up the shells into the cold 
bouillon and boil it again, stirring sometimes to make 


[ 20 ] 


sure that the white cf the egg is well cooked and coag- 
ulated, and when ithas boiled about thirty minutes 
strain through a jelly bag or napkin two or three times. 
Keep hot until served. | 

Mrs. B. N. DUKE. 


CALFP’S HEAD SOUP: 


Take out the brains from the calf’s head, put the head 
and brains in salt water, let it stand one hour, then put 
on the fire at eight o’clock; after boiling take it out and 
chop it very fine, removing all the bones; return to the 
soup with a small pod of pepper, and one onion chopped 
fine, with a small bunch of thyme, parsley, black pepper 
and salt; thicken with one pint of brown flour, with a 
tablespoonful of butter rubbed into it. Have ready one 
tablespoonful of mace, and one ot spice, one-half dozen 
cloves. Beat all together and pour in a tureen with one 
teacup of tomato catsup, and one teacup of wine. Pour 
soup over them just before serving. Have the brains in 
siall cakes, two hard-boiied eggs sliced, and dropped in 
the soup. One lemon sliced and laid over the soup after 
itis putin the tureen: 

Mrs. B. N. DUKE. 


LOUISIANA GUMBO. 


(Recipe given by a Creole lady and tested under her direction. 
This is different from any recipe I ever saw for gumbo, and decid- 
edly the nicest). 

Cut up a fat grown fowl as for soup and let boil in three 
quarts of water until the meat is ready to fall from the 
bones, and the water is reduced to two quarts. ‘Take out 
the chicken and mince one half of it very fine and return to 
the pot. Which must be kept simmering. Fry two slices 
fat ham or pork until the grease is extracted, then remove 


ia 


the meat, and put in a gill of finely minced onion, and stir 
until a delicate brown. Sift a good handful of flour over a 
quart of sliced, tender okra and put that into the pan with 
the onion. Stir about until well fried, then adda teacup- 
ful of peeled and chopped tomatoes. Let all cook for 
twenty minutes, then add to the soup and keep it boiling 
slowly until reduced to three pints. Season with salt and 
pepper to taste, and make very hot with red pepper pods 
cooked init. A slice of old ham fried and added when the 
okra is put in gives a most excellent flavor. When serving 
the gumbo have a helping of rice in each soup plate. Do 
not have too much grease in pan while frying the onion as 
greasy gumbo is not liked. 
ANNA ALEXANDER CAMERON, 
Hillsboro, N. C., 1899. 





BT 


MEATS. 


HAM TOAST, 


One pint grated ham, yolks of three eggs, two table- 
spoonful of cream, a little pepper; stir on the fire till 
it thickens, spread on hot toast. 

Mrs. BRIGGS. 


BOILED HAM. 


Have a brush for cleaning hams, as it 1s impossible to 
get them clean by simply washing them; select a North 
Carolina cured ham. They are always the sweetest 
and best. Let it weigh seven or eight pounds, soak all 
night in water, put into boiler enough water to cover 
well the ham; one-half cupful good molasses (not syrup); 
one-half cupful brown sugar; cover well and cook slowly 
four hours; let 1t get cold in the water in which it is 
cooked; take the skin between the fingers and peel as 
you would an orange; sift over the top cracker crumbs 
and black pepper, and bake in a moderate oven one 
hour, basting frequently with the juice which runs out. 

Mrs. Rost. W. WINSTON. 


FRICASSEE. 


Cut a chicken in pieces as for frying; put the pieces 
into a pan with two tablespoonfuls of butter or drip- 
pings; let them brown slightly on both sides, but use care 
that they do not burn; when a little colored add enough 
boiling water to cover them, salt and pepper and a few 
slices of salt pork, simmer until tender. Arrange the 
pieces neatly ina dish and pour over them a gravy made 
as follows: Strain the liquor from the pan and take off 


[ 24 J 


the fat, make a white paste of one tablespoonful of butter 
and two of flour; add to it slowly a cup of the liquor from 
the pan; season to taste; remove from the fire and when 
a little cool add a cupful of milk beaten up with two or 
three yolks of eggs; place again on the fire until the 
eggs are a little thickened, but do not let it boil or they 
will curdle. 
Mrs. F.-L. FULLER. 


TO ROAS Tea Rr ye 


Dress the turkey at least twelve hour before cooking; 
when ready to cook, rub the turkey with pepper and salt 
inside and out;if the turkey 1s fat ruba little butter over 
it, if not, use more butter; stuff with a dressing made 
of grated bread crumbs, butter, salt and pepper, extract 
_of celery or celery seed. If turkey is tough, steam until 
tender, and then sprinkle with flour and bake brown, 
basting frequently, if it is tender, do not steam. ‘Time 
for cooking is twenty minutes to the pound. 

JNIRS SH PULLER: 


PARTRIDGE ON TOAST. 


Dry pick the partridge, singe with paper, cut off head 
and legs at first joint, drain, split down the back, soak 
in salt water five or ten minutes; drain and dry with a 
cloth; rub with butter and a little salt and black pepper; 
place on broiler and turn often, dipping two or three 
times into melted butter; broil about twenty minutes. 
Have ready buttered toast cut into squares, large enough 
for bird. _ Serve the birds on the slice of ‘toast, §|Cook 
squabs or any tender birds by this. 

GRANDMA, 


[ 25 | 
TURKEY SANDWICHES. 


Cut slices of cold turkey as thin as possible, dip in 
plain salad dressing, place between slices of stale bread, 
press together and serve. 

Mrs. HENRY SCOTT, 
Girard, Ala. 


BEEF PATTIES. 


Chop fine some cold beef and potatoes; beat two eggs 
and mix with meat and add a little milk, melted butter, 
salt, and pepper. Make into cakes and fry. 

3 Mrs. HENRY SCOTT, 
Girard, Ala. 


LAMBS’ SWEETBREHADS IN SHELLS. 


Boil sixteen lambs’ sweetbreads, using care not to 
overdo them; when cold cut them into dice, and mix 
with them one-third of their quantity of cooked mush- 
rooms, keeping them covered; pour a little bechamel 
sauce into a sauce pan; allow to reduce, gradually 
mixing it with the cooking stock of the lambs’ sweet- 
breads, so as to get a half-brown sauce, when it thickens 
and coats the spoon, put the mushrooms and sweetbreads 
in with it and remove it from the fire at once; secure 
some large table shells, fill them with a mixture, smooth- 
ing it on the top; sprinkle grated bread crumbs over; 
pour one tablespoonful of warmed butter into each, and 
bake until browned ina quick oven. Arrange the shells 


ona fancy paper over a dish, and serve. 
Mrs. J. &. CARR. 


TOREOOK AN OLDZHAM: 


Wash, and soak all nightin cold water; put on to boil 
in enough cold water.to cover, change water two or three 


[ 26 | 


times by pouring off water and adding boiling water; let - 
boil slowly until done, then set aside to cool in the 
water in which it was boiled; when cold take off skin, — 
make a batter of cracker crumbs and sweet milk, put on 
thick all over the fat side and bake until a nice brown. 
Mrs. JAs. Day. 


TO ROAST 4 BA PRIDGE. 


Dress nicely, pour hot salt water over, dry with cloth, 
rub with butter, salt and black pepper; wrap up carefully 
in thick, white writing paper and dip in water till out- 
side of paper is wet; cover with hot embers and cook as 
you would a corn ash cake. This is fine for a camp 
hunt. 

M. EH. McCown. 


SQUIRREL STEW. 


Boil three squirrels and a slice or two of fat bacon until 
about half done, then add six ears of corn (cut from the cob), 
a good lump of butter, a little salt, red and black pepper 
to taste, some small bits of pastry (as you do in old fash- 
ion chicken pie), keep covered and cook until well done. 
Chicken can be cooked in the same way. 

GRANDMA. 


ROASTED TURKEY STUFFED WITH 
CHESTNUTS. 


Singe, draw and truss the bird as fcr roasting; peel 
fifty or sixty chestnuts; blanch them in boiling water 
until the inner skin can be easily removed and then boil 
them until soft; drain and chop them very fine; empty 
two marrow bones, and cut the marrow into small pieces; 
mix these and the chestnuts together; season the mixture 


of 


[ 27 | 


with a small quantity of salt and stuff the turkey with 
it; cover the breast with a sheet of buttered paper; lay 
the bird on a baking-pan, and rost it in a hot oven, bast- 
ing it constantly with butter. When nearly cooked take 
the paper off the turkey, sprinkle over some flour and 
a little salt, and baste it with butter until frothed and 
browned. When cooked, place the bird on a hot dish; 
pour a little chestnut sauce over it, and serve with a 
sauceboatful of rich brown gravy, and a sauceboatful of 
bread sauce. 
Mrs: Ji; o. CARR. 


No. 2 BRACEBRIDGE SAUSAGE—GOV. CARR. 


Forty pounds meat, one and-a-half ounces sage, four 
ounces sugar, six ounces salt, two ounces black pepper, 
half ounce red pepper, a small box of Bell’s Poultry 
Seasoning, if procurable. The meat should be at least 
one-fourth fat. 

Mrs. F. S. SPRUILL. 


SAUSAGE, 


To every twenty-two pounds of meat, put ten ounces 
of salt, three large tablespoonfuls of ground black pep- 
per, and the same of sage, mix salt, sage, and pepper 
together; spread meat on table, sprinkle seasoning over 
it and grind twice. ; 

Mrs. A. M. CARR. 


CORNED BEEF-BRINE. 


To one-quarter of beef, put four gallons of water, one 
ounce saltpetre, one gallon of salt, one quart of molasses, 
or three pounds of brown sugar. Mix well. 

Mrs. JOHN MANNING... 


[ 8 J 
SWEETBREADS WITH TOMATO SAUCE. 


Sweetbreads may be boiled until tender, salt should 
be sprinkled over them while hot, then dip in raw egg 
and cream, then cracker crumbs, and boil in hot lard 
until light brown. Prepare tomato sauce by mashing 
and straining fresh or canned tomatoes, boil, then add 
teaspoonful corn starch or flower with red pepper and 
salt. First pour this dressing on the dish or plate then 
place the sweetbreads and garnish with parsley. 

MATTIE SOUTHGATE JONES. 


CROOUE TPE aN One. 


Boil chicken slowly until tender; chop dark and light 
meat together until fine as possible; to half pound chop- 
ped meat, make a thick cream sauce of two ounces but- 
ter, two ounces flour, half-pint of rich chicken stock, 
half-pint cream or milk, teaspoonful salt, one teaspoontul 
celery salt, one teaspoon chopped parsley, one teaspoon 
lemon juice, half saltspoon white pepper, one pinch red 
pepper. Put this sauce into the meat part at the time 
until pretty stiff; let stand awhile as meat will absorb 
more of the sauce. Shape croquettes and roll into light- 
bread crumbs, take two eggs, yellow and white beaten 
together and dilute with six tablespoonfuls milk; dip cro- 
quettes into egg, then again in bread crumbs seasoned 
with salt and pepper. Don’t begin tofry croquettes until 
the lard is boiling. | 

Mrs. MoFFIT. 


CHICKEN CROQUETTES. 


One pint of white meat of very tender chicken chop- 
ped fine; half pint cream, one tablespoonful butter, two 
tablespoonfuls flour; rub butter and flour into a paste 


[ 29 ] 


and stir into boiling cream until smooth and thick. 
‘Take from fire and add meat while hot and beat un- 
til thoroughly mixed, to th’s add tablespoonful chop- 
ped parsley, half teaspoonful onion juice, teaspoonful 
salt, dust of nutmeg, one teaspoonful celery salt, white and 
red pepper to taste; put this into your refrigerator until 
very cold and hard; mould into shape of a pear; beat 
yolks of three eggs until light, add three tablepoonfuls 
warm water, and dip pears first in egg, then in grated 
cracker crumbs, again in egg and drop in boiling 
cottolene until a golden brown. Into each pear stick a 
clove with a piece of cured parsley and serve on buttered 
toast with green peas. 
Mrs. JAS. H. HORNER, 
Oxford, N. C. 


UNION BIRDS SAUCE. 


To one dozen birds, take one pound butter and melt 
in a covered sauce-pan over a slow fire, add to this a 
small glass of good vinegar and one pod of red pepper, 
broken, put in the birds and cook gently, allowing them 
to simmer until they are well done and tender, then take 
out the birds and place them in a covered dish by the 
fire, keeping them hot; add to the gravy one quart good 
rich milk and cook for about ten minutes, thicken to 
your taste with browned flower, put back the birds and 
let them remain from five to ten minutes and serve hot. 
You can use celery seed if you desire in the gravy. 

Mrs. W. L. WALL. 





[ 31 ] 


SALADS AND DRESSINGS. 
TOMATO SALAD. 


Boil the chicken till done. When the flesh is cold 
cut into half inch pieces, and sprinkle salt to taste. 
Take the yolks of six boiled eggs, and with a wooden 
spoon rub into paste with six teaspoonfuls oil, six table- 
spoonfuls vinegar, one of mustard, six saltspoonfuls salt, 
one of cayenne pepper; mix all well together; cut your 
tomatoes, after peeling, in pieces size of chicken, and 
have thei thoroughly chilled before mixing with 
chicken, then pour over the dressing. Do not mix until 


just as you use it. 
Mrs. W. A. ERWIN. 


SPRING USE. 


A nice salad for Spring: Use almonds with chicken 
instead of celery, with mayonaise dressing or French 


dressing. 
Mrs. W. A. ERWIN. 


STUFFED EGGS. 


Take one dozen eggs, boil hard, cnt in halves and 
remove yolks. To the yolks add one teaspoonful vin- 
egar, two tablespoonfuls butter, one teaspoonful sugar, 
black and red pepper and salt to taste. Grate crackers 


over top and put in stove to brown. 
MES lly BAY, 


POTATO SALAD. 


Boil four large Irish potatoes, peel and mash; mince 
two onions and add to the potatoes. Make a dressing of 


22 


[eer 


the yolks of hard-boiled eggs, one-half teacup vinegar, 
one teaspoontul black pepper, ten dessertspoons celery 
seed and salt, one tablespoonful mustard and melted 
butter. Mix well with potato and garnish with slices 
of eggs. 

NERS CJ UN® COLBs 


CHICKENS 


Chop chicken fine, add to it celery, pepper, salt, but- 
ter, bread crumbs, two raw eggs; soften with milk; put 
on stove and simmer; put on pastry puffs and brown. 

MRSS ele PAN: 


CHICKEN SATA DSN ol: 


One chicken boiled tender; chop moderately fine the 
whites of twelve hard-boiled eggs, add equal quantities 
chopped celery and cabbage, mash the yolks fine, add 
two tablespoons butter, two of sugar, one teaspoon mus- 
tard, pepper and salt to taste, and lastly, one-half cup 
good cider vinegar, pour over the salad, and mix thor- 
oughly. If no celery is at hand, use chopped pickle 
cucumbers or lettuce and celery seed. This may be 
mixed two or three days before using. | 

Mrs. JAMES DAY. 


CHICKEN SALAD No. 2. 


One chicken cut fine, two large stalks celery, five 
hard-boiled eggs; cut all up very fine. For dressing use 
one cup vinegar, one tablespoonful salt, one of sugar, 
small piece of butter, three eggs well beaten. Cook 
until thick and pour over the chicken. Good. 

Mrs. JENS Cone 


[ 33 ] 
CHICKEN SALAD No. 3. 


One large chicken boiled, one pint of chopped celery, 
three-eighths of pint of olive oil, salt and pepper, one 
tablespoonful mustard, celery sauce, seven eggs, one-half 
cup of vinegar. Cut the chicken in small pieces and 
mix with celery and celery sauce, season with salt and 
pepper to taste, then make a dressing as follows and 
pour over chicken and celery: Take one tablespoonful 
of mustard, and the yolk of one raw egg, and put into a 
dish large enough to hold all the dressing; beat for ten 
minutes, then add one tablespoonful of vinegar. When 
well mixed, add three-eighths of pint of oil, a few drops 
at a time, always stirring the same way. Rub the yolks 
of six hard-boiled eggs very smooth and stir in half a cup 
of vinegar; pour this mixture to the mustard, oil, etc., 
stirring together as lightly as possible. If the salad is 
too dry use a little of the water in which the chicken 


was boiled to moisten it. 
NRG bey HULLER: 


BOILED SALAD DRESSING. 
(This is most excellent and keeps rather indefinitely. ) 


Three tablespoons of sugar, one tablespoon of mustard, 
one salt spoon of salt, a pinch of red pepper, one pint of 
vinegar, three eggs. Mix the seasoning with the eggs to a 
smooth paste. Boil the vinegar with a tablespoon of butter, 
and pour upon the eggs, stirring well. Return to the 


sauce pan as for custard. 
Miss MARIA NASH, 


Hillsboro, N. C. 





Eau] 


VEGETABLES. 
Shen DePOLA rORS: 


Boil, cut in inch blocks, spread over with butter, put 
in stove and brown. ‘Then make a cream consisting of 
one-half cup milk, thicken with flour, add butter, salt 
and pepper; cook until thick. Pour over potatoes. 
Nice dish. 

Mio Gla Pe hAYe 


JULIENNE POTATOES. 


Select large Irish potatoes, peel and dip 1n ice water 
for a few minutes, then shred them lengthwise as shoe- 
strings. Return to ice water for only a short while, then 
lay the strips on a towel and dry thoroughly, then dip 
in hot boiling lard. A wire basket must be used for this 
as for Saratoga chips. 

MATTIE SOUTHGATE JONES. 


CORN FRITTERS. 


Corn fritters for breakfast: Make a batter as you would 
for fritters; put in pepper, salt, butter, and to a quart of 
batter add one pint of corn cut from the ear and fry. 

| Miss SALLIE CHAMBERS. 


BRUNSWICK STEW. 


Two chickens, two quarts of tomatoes, eight ears of 
tender corn, one or two Jarge Irish potatoes, one-half 
pound of butter, two quarts of lima beans, one onion, 
tablespoonful of Worcestershire sauce, salt, black and 
red pepper to taste. Cook chicken until the meat is 
ready to leave the bone, remove bones, add vegetables, 


[ 36 ] 


all except corn; after they have been well chopped, cut 
the corn very fine and add twenty minutes before the 
stew is ready to be taken from the fire. Add the butter, 
teaspoonful of sugar, Worcestershire sauce, and add the 
chopped chicken. Stir constantly. The vegetables 
should boil until perfectly done. 

MESO JO: St EAR TT 


POTATO CROQUETTES. 


Finely mashed potatoes whipped with yolk of egg 
until very light, then season with pepper, salt and finely 
chopped parsley, moisten with cream; when mixed, heat 
in a double boiler, cool and pour into croquettes, dip 
into egg beaten, then cracker or bread crumbs, and drop 
in hot lard. When brown, lay them on brown paper 
for a minute. . Place on heated plate and garnish with 
parsley. Send at once to table. 


Gras. 
BOILED CABBAGE. 


Cut the cabbage into good-sized pieces, take off the 
outside leaves and cut away the hard core. Wash it well 
in two changes of cold water and place the pieces open- 
side down on acolander todrain. Havea very generous 
amount of water in a sauce pan or pot; let it boil vio- 
lently; add a tablespoonful of salt and a quarter of a 
teaspoon of soda; put in the cabbage, one piece at a 
time, so as to check the boiling as little as possible. Let 
it cook for twenty-five minutes uncovered and boiling 
rapidly all the time. Push the cabbage under the water 
every five minutes. Turn it into a colander and press 
out all the water. Put into a sauce pan one tablespoon- 
ful of butter, a heaping teaspoonful of flour, one-half a 
teaspoonful of salt and a dash of pepper; add slowly one- 


eee 


half cup of milk and stir till smooth; then add the 
cabbage cut into large pieces with a knife, and mix it 
lightly with the same. If the cabbage is free from 
water, the same will adhere to it and form a creamy 
coating. 

Mrs. F. L. FULLER. 


BOILED CAULIFLOWER (AMERICAN STYLE). 


Pluck off the outside leaves and soak in cold salted 
water, top downwards, for an hour to thoroughly cleanse 
it; then tie it in a twine bag to prevent breaking, and 
cook in salt boiling water for about twenty minutes, 
or until quite tender. If it is not boiled in a bag, 
remove the scum before it settles on the cauliflower. 
Serve it in a shallow dish and cover it with a cream of 
Hollandaise sauce, or add a little grated cheese; cover 
with cracker crumbs moistened in melted butter, and 
bake until the crumbs are done brown, or when cold, 
serve as a salad with mayonnaise dressing. 

NIRSS Ji CARR. 


CAULIFLOWER FRITTERS. 


Cut into equal sized pieces two well boiled cauliflow- 
ers; dip each piece into thick yellow or white sauce, and 
place them one side to cool. Take them out with a 
spoon, put them into a basin of frying butter, plunge 
them into a frying pan of boiling fat and fry to a good 
color. Serve very hot on a napkin spread over a dish. 
If it is preferred, the pieces of cauliflower may be dipped 
into vinegar, oil, salt and pepper mixed together in 
place of the batter, and then fried. 

Mrs. J. S. CARR. 





: ~d , 
Ps vay OR e rt. 


= 


Aelia) tga Meee: ae [OS Sr A RET des is VC 





[ 39 ] 


SAUCES AND DRESSINGS. 


GOOD) APPLE JELIAS 


One bushel of good apples (pine stump are the best), 
wash and cut off all defective parts, then cut up, peel- 
ing core and all, (put in all good seed) pack in kettle and 
cover with water, let boil until apples are soft, pour in 
bag and let drip; to two pints of juice add one pint of 
white sugar, boil rapidly until it congeals, do not try to 
boil more than one or two quarts at a time. 

GRANDMA. 


PEACH JELLY. 


Make like the above apple receipt and add six or eight 
of the peach stones, and two tablespoonfuls of quince 
seed, to fruit while boiling. You can get seed at drug 
store. } 

Mrs. JAMES DAY. 


TO PREPARE CRANBERRIES. 


To one pint berries put one jill vinegar, one cup 
sugar; boil ten minutes with cover on vessel and do not 
stir. 

Mrs. JOHN MANNING. 


LOMALOS SAUCE. 


Twenty-four ripe tomatoes, eight onions, six green 
peppers, eight coffee cups vinegar, eight tablespoonfuls 
sugar, eight tablespoonfuls salt, one tablespoonful cin- 
namon, one tablespoonful allspice, one tablespoonful 
nutmeg, one tablespoonful cloves. Boil all together 
well. It is sate to seal jar, but will keep without. 

Mrs. JOHN MANNING. 


[ 40] 
SALAD DRESSING. 


Two eggs well beaten, one teaspoonful butter, three- 
fourths cup of vinegar; simmer until it thickens, when 
cold add one teaspoonful mustard, one teaspoonful 
sugar, one teaspoonfnl salt. Excellent for raw tomatoes, 
cold slaw or any salad. 

Mrs. JOHN MANNING. 


WINE SAUCE. 


One cup of sugar, one egg, one-half cup of butter, 
one-half cup of wine, cream, butter and sugar together, 
slightly beat the egg and add it to the butter and sugar, 
pour in the wine, put all on stove and stir till thick, add 
_adash of nutmeg. 

MRSs Eoatl, (.HULLER: 


BANANA CROQUETTES. 


Six bananas, one-half cup powdered sugar, juice of 
two oranges, one tablespoonful of essence ginger, one 
egg, two cups of shredded wheat buiscuit crumbs or 
cracker crumbs. Strip skins from bananas, cut into 
halves crosswise, make straight on ends, sprinkle with 
powdered sugar, and turn them over in orange juice and 
ginger. It is well to puncture them with five or six 
holes that the flavoring may more thoroughly penetrate 
the fruit. . Then roll an raw sepoeandmereatiecnctieit 
crumbs and fry in deep hot fat. Serve with or without 
sauce. | 

MATTIE SOUTHGATE JONES. 


LETTUCE DRESSING. 


Two eggs well beaten, one tablespoonful oil, small 
piece of butter, three tablespoonfuls of vinegar and 


[ 41 ] 


teaspoonful sugar; stir all the while it is cooking. This 
is about as nice as mayonnaise, and far less trouble. 
When done add one-half teaspoonful of mustard. 

Mrs. W. A. ERWIN. 


TOMATO SAUCE. 


One peck of ripe tomatoes, four pounds of sugar, one- 
half gallon of vinegar; flavor with cloves, cinnamon and 
spice and boil five hours. 

Mrs. H. EK. SEEMAN. 


CRANBERRY SAUCE. 


Wash a quart of cranberries, put into a preserve kettle 
with water to cover, and stew until the berries break, 
then strain through a colander; return to the kettle, add 
a pound and a half of sugar, and stir until it boils. 

Mrs. HENRY SCOTT. 


TOMATO AND MACARONI. 


Boil one pint of tomatoes with teaspoonful salt and 
pinch of pepper, until tender, then strain, make a cream 
of three ounces butter, three tablespoonfuls flour, and 
one cup of water, add this to tomatoes and pour over 
one-half package of macaroni that has been broken in 
bits and boiled tender in water. Bake until brown. 

Miss H. EH. CANNON. 


PEANUT SANDWICH. 


One quart of parched peanuts shelled, skinned and 
pounded with a little salt, when pulverized add a little 
melted butter and mix with Royal or mayonnaise dress- 
ing. Spread on thin slices of bread cut round with 


cake cutter. | 
Se eed 


[ 42 ] 
WHITE DRESSING. 


One cup of milk, two teaspoonfuls corn starch, one 
tablespoonfuls butter; simmer until it thickens. A good 
dressing for Irish potatoes or asparagus. 

Mrs. JOHN MANNING. 


NASTURTIUN SANDWICHES. 
(MAYONNAISE DRESSING. ) 


Yolk of two eggs stirred gently; then add a pinch of 
salt, then drop by drop a gill of salad oil, thin with 
lemon juice, a little red pepperand mustard; mix into 
this four hard boiled eggs, rubbed fine and smoothe; nalf 
can (small) of either potted ham or potted tongue, or else 
finely chopped chicken or grated ham. Cut your bread 
round with a powder box, spread the mixture on each 
slice and put nasturtiun or lettuce leaf between. Beau- 
tiful and good. 

Mrs. T. H. MARTIN, 


MAYONNAISE DRESSING. 


Take the raw yolks of three eggs—beat a very little— 
add drop by drop half tumbler fresh olive oil, beating 
steadily all the time with a silver fork; have ready three 
hard boiled eggs, rub into the yolks one tablespoonful 
mustard, one of salt, one-half tablespoon white sugar, 
one-half saltspoon of red pepper. (I do not always put 
this last ingredient, if I do not happen to have it). Add 
slowly three-fourths large coffee cup of vinegar, when 
well mixed, add to this, the combined o1] and raw yolks 
stirring well; put a lump of butter the size of a walnut, 
in a sauce pan, melt and pour into it the whole mix- 
ture. Simmer slowly, stirring steadily for two or three 
minutes, or until you can see that it has thickened. It 


[ 43 ] 


should be a little thicker than very thick cream; mix 
chicken and dressing about two hours before serving; 
the chicken having been previously cut in equal sized 
pieces with the scissors; have celery cut in pieces the 
size of the chicken, and mix only at the last moment to 
ensure crispness. This quality of dressing is enough 
for two good sized hens with celery in proportion, and 
makes a good sized bowl of salad, enough for a dozen or 
more persons. 
7 Mrs. A. W. Haywoop. 


vs tN 
a 


ee “= 


A ae by 


mt ‘ 





[ 45 J 


BREAD, ROLLS AND MUFFINS. 
MADISON BREAD. 


One quart flour, one cup yeast, yolks two eggs, a 
boiled potato, one tablespoon sugar, one of lard or butter. 
Beat, add eggs yeast and sugar together; mash the potato 
and add to the mixture. Make up with flour and a little 
water or milk, and set to rise. In the morning roll out 
and cut in biscuit shapes. Set to rise again and bake in 
a quick oven. The dough should be as soft as can be 
Handieds24 

Mrs. TURNBULL. 


Di Orbis UES: 


Two pints flour, three teaspoonfuls baking powder, 
one-half teaspoonful salt, one cup sweet cream; add 
enough milk to make a rather stiff batter. Drop from 
the spoon into a large shallow pan, or gem pans, and 
bake 1n a quick oven. 

Mrs. TURNBULL. 


MUSH MUFFINS. 


One tea cup corn meal, butter size of a walnut, one 
ego, pinch of salt, three cups boiling water. Put the 
corn meal and butter in a shallow pan, pour over it a 
cup full of the boiling water, stir until thoroughly mixed 
and let stand a moment; then pour on the other two 
cups of boiling water. Set the pan over the fire and 
stir hard until it is transparent looking; let cool for ten 
minutes, then add the beaten egg. Drop into hot muffin 


pans and bake. 
Miss TURNBULL. 


[ 46 | 
SCOTCH BISCUIT. 


Take yeast powder biscuit dough, roll out about three- 
fourths inch thick. Cut with large biscuit cutter, then 
make small holes in center as for doughnuts. Put in 
hot oven, and before they brown, remove. Dip them in 
raw egg, then in sugar and springle with cinnamon, and 
return to the oven to brown slightly. 

MATTIE SOUTHGATE JONES. 


PURCELL BREAD. 


One pint corn meal, one pint flour, three spoonfuls 
yeast powder, sifted together, two eggs, one-fourth pound, 
melted lard; mix well with water to a thick batter. 
Bake in a quick oven. 

Mrs. BONNA BLOUNT WILLARD. 


QUICK SALLY LUNN. 


One cup sugar, one-half cup butter, stir well together, 
then add one or two eggs. Put in a good pint of milk 
and sufficient flour to make a batter as stiff as cake; three 
teaspoonfuls of baking powder. 

Mrs. M. H. JONES. 


WAFERS. 


Four cups flour, yolks of three eggs, one teacupful 
buttermilk. Bake in wafer irons. 
Mrs. J. E. MCDOWELL. 


SWEET WAFERS. 


Take one-half the batter of the plain wafers and add 
two cups of sugar and enough milk to thin the batter so 
it will drop from the spoon. Bake in wafer irons and 
roll while hot. 

Mrs. J. E. MCDOWELL. 


[ 47 | 
ROLLS. 


To a heaping quart of flour add asmall cup yeast, one 
teaspoonful salt, one tablespoonful sugar, one of lard, 
water enough to make a stiff dough; work until it is 
tender. [he lard should be well rubbed into the flour 
before mixing. Place the dough in a warm place to rise. 
Observe that it is warm enough to begin to rise at once. 
When light make out the rolls without kneading, and 
bake half an hour in a well heated stove. If milk is 
used for mixing, scald it to prevent souring. If eggs are 
used beat well and put in at the first rising. Allow two 
hours for the second rising. Splendid receipt. 

Mrs. WM. A. ERWIN. 


MRS. TAMERS YEAST. 


Three good sized potatoes in one quart boiling water, 
enough hops tied in a bit of muslin cloth to make ball 
the size of walnut. Boil all together until potatoes are 
done; mash them and pass through aseive. Add to this 
two heaping tablespoonfuls flour, two heaping table- 
spoons white sugar, one of salt. Rub this mixture into 
a smooth paste, strain to it the boiling hop water and 
stir until all lumps are removed; when milk-warm add 
the yeast for rising. Stir down three times, if liquid 
yeast is desired, it is ready for use. If you wish leaven 
cakes stir in meal until stiff enough to make cakes, and 
dry in the air. The above quantity will last several 


weeks. 
Mrs. W. A. ERWIN. 


CHEESE STRAWS. 


Take a pint of flour and a half pint of grated cheese; 
mix them, and make a paste with lard as you would for 


[ 48 ] 


pies. Roll out in a thick sheet; cut in strips half an 
inch broad and five or six inches long. Bake a light 
brown. . Place a napkin on a plate and pile the ‘‘straws’’ 
in log cabinshape upon it. This is a delicate dish to be 
eaten with salads. 
Mrs. SALLIE RICHARDSON, 
Columbus, Ga. 


WAFER CRACKERS. 


One pint flour, one-half teaspoonful Royal baking 
powder, one tablespoonful butter, cream enough to make 
stiff dough, one saltspoonful salt. Roll the dough as 
thin as possible, cut out by a saucer, prick with a fork, 
brush over tors with milk and bake quickly. The 
beauty of the wafer depends upon its being rolled very 
thin. 

NANNIE MANGUM. 


WAFERS. 


Six eggs, one-half pound sugar, one pint flour, two 
ounces melted butter; mix, beatinguwellas our onetye 
wafer irons, bake quickly, and roll while hot. 

Miss M. P. MANGUM. 


CINNAMON BUNS. 


Beat two eggs without separating them, pour into one 
pint scalded milk; add two ounces butter. When the 
mixture is lukewarm add two tablespoonfuls sugar, one- 
half cake yeast dissolved, and add sufficient flour to make 
a soft dough, which knead lightly. Put this in a bowl, 
cover and stand in a warm place for three hours. Turn 
out on a hard board and without kneading roll out ina 

thin sheet, spread lightly with butter, sprinkle two- 


[ 49 ] 
thirds of a cup of sugar, then add two or three table- 
spoonfuls currants and dust over powdered cinnamon. 
Roll in a long roll, cut into biscuits about an inch and 
a half long, stand in a greased round pan, rather crowd- 
ing them. Cover them and let stand for one hour and a 


half. Bake in a moderate oven three-fourths of an hour. 
Mrs. J. KE. MCDOWELL. 


CREAM TOAST. 


Heat one pint milk and stir into it a little cold milk; 
add one large tablespoonful flour wet with milk, a tea- 
spoonful butter. Place on back of stove, where it will 
keep hot; then toast nicely some bread, dip into the 
cream, put into a dish, and when you have sufficient 


toast, pour the cream over it and serve. 
Mrs. Q. EH. RAWLS. 


GEMS. 


One pint sweet milk, one pint flour, two eggs; beat 
well and stir in milk, then add flour with one teaspoon 
salt. Cook in muffin rings or waffle irons. 

Mrs. McCaBeE. 


WASHINGTON CITY BATTER CAKES. 


Two cups corn meal, one cup flour, one teaspoonful 
sugar, one tablespoonful butter, one tablespoonful baking 
powder and a little salt. Mix with sweet milk until of 
the consistency of cake batter, and fry without grease. 

Mrs. Rost. W. WINSTON. 


GOUDEN TOA» I. 


Hard boil one-half dozen eggs, chop the whole fine 
and mash the yolks smooth like mustard; melt one tea- 


[ 50 ] 


spoonful butter, and stir in one teaspoonful flour and 
three-fourths cup cream. Put on the fire and stir until 
it thickens. Toast the bread and soften with hot water 
and butter. Stir while in cream and put on toast and 
sprinkle top of it with ‘‘yellows.’’ Garnish with 
parsley. 

THE CENTURY CooK BOOK. 


COFFEE ROLLS. 


Take twelve cups flour, one cup white sugar, one cup 
butter or lard, one cup yeast and threeeggs. Beat eggs 
and sugar until very light; add three large cups of warm 
milk or water, and beat into this the above ingredients. 
Let it rise over night; if well risen in the morning, 
knead well with sufficient flour to make a good dough. 
Set in a warm place to rise again. When sufficiently 
risen, roll out and cut (a bun-cutter I use), but any shape 
you like can be used. These are for tea. 

Mrs. Rost. W. WINSTON. 


SPANISH BUN. 


One pound sugar, one cup milk, one-half pound butter, 
one quart flour, light and sifted, six eggs, one-half tea- 
spoonful orange flavor, one teaspoonful soda, two tea- 
spoons cream of tartar, or two spoons baking powder. 
Icing made with two cups sugar, one and half cups 
water, whites two eggs, flavor with vanilla. Delightful 
cake. This, iced with- chocolate, makes a nice variety, 
and is exceedingly good. 

Mrs. W. A. ERWIN. 


MUFFINS No. 1. 


One pint flour, one-half pint milk, two teaspoonfuls 
baking powder, two tablespoonfuls sugar, three table- 


[ 51 ] 


spoonfuls butter and twoeggs. Mix the dry ingredients 
together and rub through a seive; melt the butter; beat 
the eggs till light and add the milk to them. Add this 
mixture to the dry ingredients, then stir in the melted 
butter. Beat well and bake twenty minutes. 

MARY E. HORNER. 


MUFFINS No. 2. 


To, one egg beaten very light, add one cupful sweet 
milk and one cup sifted flour and a little salt. Beat 
until well mixed and bake in well buttered hot muffin 
tings, in a quick oven, until well done, or they will fall. 
In the cook’s language, let them ‘‘soak.”’ 

Mrs. JAs. H. HORNER, 
Oxfords: NeeG: 


BEATEN BISCUIT. 


Mix well two and three-fourths ounces lard and one 
teaspoonful salt, into one quart flour, best quality. 
Make into a stiff dough with sweet milk, and work with 
quick, elastic movement until the dough pops and pulls 
like candy. Roll and cut as desired and bake in a 


moderate oven. 
Mrs. JAS. H. HORNER. 


POP OVERS. 


Two cupfuls flour, three eggs, two cupfuls milk, one- 
half teaspoonful salt. Have the shapes well greased and 
hot, put in a quick over and bake twenty-five minutes. 

Mrs. LEO D. HEARTT. 


CREAM BUTTER BREAD. 


One pint corn meal, pour over it one pint very hot 
water; add one-half teaspoonful salt, a heaping table- 


[ 520] 


spoonful butter. Stir well and then add three well 
beaten eggs and one quart sour milk with one teaspoon- 
ful soda dissolved in it. Bake in a deep pan and serve 
quickly with plenty of butter. 

Mrs. S. F. TOMLINSON. 


MAYHO BREAD. 


One quart flour, three eggs, one tablespoonful butter 
and ‘one of lard, a little whitewsucar sand a little salt. 
Three iron spoons of thin yeast. Sift the flour and put 
the lard, butter, salt and sugar in (the butter and lard 
must be cold), then the yeast and eggs, the latter beaten 
separately and very light. Work as you do rolls or light 
bread. Set it away to rise. When risen sufficiently it 
is much softer. When it is ready for the second rising, 
pull off pieces and roll them out about the size of a small 
plate. Put three layers, one on top of the other, grease 
each layer to keep them from sticking together when it 
is baked. One quart of flour will make three layers in 
each pile. Cook in two soup plates. 

Mrs. JUDGE RUFFIN. 


WAFFLES. 


One pint flour, one pint milk, one teaspoon soda, two 
of cream tartar, two eggs, one tablespoon butter. Have 
the batter thin. 

Mrs. P. M. BRIGGS. 


FRENCH ROLLS (DELIGHTFUL). 


One egg, one teaspoon sugar, one saltspoon salt, one 
half cup yeast, one heaping tablespoon butter, one quart 
flour. Beat the eggs, sugar, butter and salt into the yeast 
and pour it on the flour. Mix it up with milk about ten 


[ 53 ] 


o'clock in the morning. When well risen roll out into 
three cakes. Spread butter over each cake and roll into a 
long roll. Mark off into squares with a knife—cutting 
nearly through. Put into the oven and after they rise 
again—bake. 
Miss MarrA NASH, 
Filieboro aN. GC: 





[ 55 | 


PUDDINGS. 
STEAMED SUET AND FRUIT PUDDING. 


Two and half cups flour, one teaspoonfuls soda, one- 
half teaspoonful salt, one-half saltspoon cinnamon, one- 
half saltspoon nutmeg, one cup chopped suet, or two- 
thirds cup butter, one cup chopped raisins, (I add one 
cup each citron and almonds), one cup water or milk, 
one cup molasses, sift the soda, salt and spice into the 
flour; rub in the butter and add fruit, mix milk with 
molassess and stir in the dry mixture; steam in a but- 
tered pudding mould three hours—serve with foamy 
sauce. If water and butter be used—three cups of flour 
will be necessary, as the above thickens less than milk 


and suet. 
Mrs. JOHN MANNING. 


ENGLISH PLUM PUDDING. 


One pound beef suet, one pound sugar, one pound 
bread crumbs, one pound apples grated, one pound rais- 
ins, one pound of currants, one pound flour, ten eggs, 
one-half pound citron, one tablespoonful cloves, one 
tablespoonful cinnamon. If the batter is too stiff add a 
cupful sweet milk. Boil six hours, be sure to add after 
it is all mixed, one-half pint brandy, (fine. ) 

Mrs. T. H. MARTIN. 


WASHINGTON PUDDING. 


Five eggs beaten separately, one cup sugar, one cup 
light bread crumbs soaked in a cup of milk, two-thirds 
cup butter, one cup raisins, cut fine, and one-half cup 
wine. Beat the whites and add enough sugar to sweeten 


[ 56 ] 


and when the pudding is done pnt the whites on top 
and brown. 
Miss MAGGIE ALBRIGHT. 


DELICIOUS HASTY =PUDDING 


Seven eggs beaten separately, add to the yolks grad- 
ually ten tablespoonfuls sifted flour, alernately with a 
quart of milk and half a teaspoonful salt. Beat till per- 
fectly smooth then add the whites, pour into a buttered 
dish, and bake twenty minutes. Eat with wine sauce. 

Mrs. B. FULLER. 


DELIGHTFUL DUDDING. 


One quart of boiled milk, mixed with one-quarter 
pound mashed Irish potatoes, same of flour, with an 
ounce of butter; when cold, add three well beaten eggs, 
bake half hour. Hat with wine sauce. 

Mrs. J. B. HUNTER. 


TAPIOCAS CRIS aayie 


Four large spoonfuls of tapioca, just cover with cold 
water, and soak over night. Set one quart of milk on 
the fire to warm. Beat the yolks of four eggs and one 
cup of sugar together. Stir intothe boiling milk, with 
a pinch of salt, and then stir in the tapioca. Beat the © 
whites to a stiff troth and stir into the custard, then turn 
into a dish. Flavor with lemon or vanilla. Cook like 
a soft custard before adding the whites. 

Mrs. Rost. W. WINSTON. 


CREAM PUDDING. 


Mix with three spoonfuls of pounded white sugar, and 
the grated rind of a lemon, six eggs beaten to a froth; 


[ 57 J 


mix with a pint of flour a pint of milk, and two spoon- 
fuls of salt; to this add the first mixture; just before 
baking stir in a pint of cream. Bake ina pudding dish 
or in buttered cups. 

Mrs. P. M. BRIGGS. 


BAKED INDIAN PUDDING. 
(ALL MEN LIKE THIS.) 


Three tablespoonfuls of Indian meal, one cup molas- 
ses, two quarts milk, two eggs, butter half size of an 
egg, one tablespoonful ginger, two teaspoonfuls salt; 
boil one quart of the milk and pour it boiling on the 
meal; then turn in the molasses and next the cold milk, 
butter, ginger, salt and eggs. Bake two hours ina 
moderate oven. Serve with cream and sugar. 

Mrs. Rost. W. WINSTON, 


CHOCOLATE PUDDING. 


Hight tablespoonfuls grated chocolate, ten tablespoon- 
fuls bread crumbs, one quart milk; boil to the consistency 
thick cream and sweetened to taste; add the yolks of six 
eggs and the whites of four beaten separately; bake 
half hour then turn it out and when cold ice it with the 
whites of two eggs beaten stiff and sweetened. 

} Mrs. TURNBULL. 


DELICATE PUDDING. 


Six eggs, yolks and whites beaten separately, mix one 
cup sugar with the yolks, juice and rind of one large 


lemon. Bake from ten to fifteen minutes. 
3 Mrs. TURNBULL. 


[ 58 | 
DRIED FIG PUDDING. 


Half pound figs chopped fine, quarter pound beef 
suet, half pound brown sugar, half pound bread crumbs, 
three eggs, one quart milk, teacupful mace to season; 
scald the milk and pour over bread crumbs; whip eggs 
separately, mix sugar and eggs together, then figs and 
suet; lastly bread crumbs, which have been scalded with 
the milk. Season with mace. Boil four hours. Serve 
with wine sauce. 

Mrs. M. H. JONES. 


LEMON PUDDINGS. 


Three lemons, rind of two, eight eggs, one pound 
sugar, two tablespoonfuls of butter. 
NERS Bh ULLER: 


CHESS: CUSTARD. 


Two eggs, two cups sugar, one cup sweet cream, two 
thirds of a cup butter, and one tablespoonful flour. 
Flavor as you wish. Cover pan with crust and bake. - 

Mrs. F. M. SHARPE, 


VANILEA] PAR lel: 


Beat the yolks of eight eggs until light, add one cup- 
ful sugar syrup, place the mixture on a slow fire and 
stir constantly until the eggs have thickened enough to 
make a thick coating on the spoon. ‘Turn it into a 
bowl and beat it with a whip untilitis cold, it will then 
be very light, add a teaspoonful of vanilla to the custard 
when it is taken from the fire. When the custard is cold 
add a pint of cream whipped to a stiff froth. (If any 
liquid has drained from the cream do not let it go in). 
Stir these lightly together, and turn into a mould hold- 


[ 59] 


ing three pints. Pack in ice and salt for four hours, 
any kind of flovoring can be used with the cream, instead 
of vanilla. 

Mrs. FF. 1. FULLER. 


WALNUT PUDDING. 


Take a peck of walnuts, crack and pick them nicely, 
blanch and crush them in a marble mortar, one pound 
sugar, one half pound butter, the yolks of sixteen eggs; 
mix aud bake in puff paste. 

Miss M. P. MANGuM. 


AN EXCELLENT PUDDING. 


The yolks of ten eggs, the whites of two, a pound 
sugar, one-half pound butter beaten together and spread 
over pastry on which is laid two layers of preserves of 
different kinds. 

Miss M. P. MANGUM. 


CAROMEL PUDDING. 


Cream together one cupful butter, and one sugar, add 
five eggs (yolks and whites beaten separately), and one 
cupful pressed damsons, removing the seed. Beat all 
. together very light and season with a tablespoonful 
vanilla. Bake on pastry. This makes two pies in ordi- 
nary pie plates. 

Mrs. W. H. McCase. 


CANNED PEACH PUDDING. 


Soak one cup dry bread crumbs in one pint boiling 
milk; add one tablespoonful melted butter, one-half cup 
sugar, and five beaten eggs, mash two cups nice canned 


Ee 


peaches and stir in. Put into a pudding boiler and 
boil two hours. Eat with sugar and cream, or cream 


sauce. 
Mrs. W. A. ERwIN. 


DELICATE. PUDDING. 


Half cup raw rice, boiled in one and a half cups water; 
when it is nearly done add two cups milk and cook until 
the rice is soft, add the yolks four eggs, beaten with 
half acup sugar, a little salt, and half teaspoonful vanilla; 
take from the fire and stir in the beaten whites two eggs; 
make a meringue of the remaining whites, beaten with 
half cup sugar. Spread over the top and set in the oven 


to brown. 
Mrs. W. A. ERWIN. 


“HELEN'S sPUDDING.®: 


One pint milk scalding hot, stir into the yolks two — 
eges beaten with two heaping tablespoonfuls brown 
sugar and one heaping tablespoonful corn starch. ; stir 
until well mixed, flavor with afew drops almond. Pour 
into a dish, and cover with meringue made of the whites 
of the eggs and two tablespoonfuls brown sugar, brown in 
oven. 


Mrs. W. A. ERWIN. 


HGG PUDDING. 


Put a layer of bread* crumbs; soaked™insimilky and 
melted butter 1n the bottom of a bakingdish; cut in slices, 
five or six hard boiled eggs, put in a layer of these 
sprinkled with a little grated ham, then another layer of 
bread crnimbs, another layer of eggs and so on until 
the dish is full. Putin salt and pepper to taste, and 


bake. 
SADIE Root. 


[ 61 ] 
DELMONICO PUDDING. 


One quart of milk, five eggs, five tablespoonfuls sugar, 
a pinch of salt; boil the milk, leaving a small quantity 
to mix three tablespoonfuls of corn starch; beat the 
yolks of eggs and sugar together, and mix corn starch 
with it, and pour into milk just before it begins to boil, 
stir rapidly, until the corn starch is thoroughly done, 
pout into a dish, flavor to taste, take white of eggs and 
beat well with a little sugar and pour over pudding, 
place in the stove and let it get a light brown to be eaten 
cold with cream. 

Mrs. B.. PULLER. 


WHORTLEBERRY PUDDING. 


One cup butter, two cups sugar, four eggs beaten 
light, (separately) one teaspoonful soda dissolved in one 
cup of milk, flour sufficient to make stiff batter; have 
ready a quart of berries washed and dried; stir in the 
batter; bake about one hour. Serve with wine sauce. 

Mrs. EuGENE MOREHEAD. 


ORANGE PUDDING. 


Peel and cut into small pieces, add one cup sugar to 
them and let them stand an hour; boil one quart milk 
and add the yolks of five eggs, two tablespoonfuls corn 
starch dissolved in a little milk. When the custard is 
cold add the oranges. Make a frosting of whites of the 
eggs and a half cup sugar. Brown in oven. 

Mrs. 8. F. TOMLINSON. 


FROZEN PUDDING. 


Make a boiled custard, one and a half quarts milk, 
three cups sugar, eight eggs, one large tablespoonful 


[ 62 ] 


flour, one quart cream flavored with vanilla and two 
ounces N. EK. rum; put the millz on to boil, mix the 
sugar and the flour, beat very light with eggs and add 
to hot milk, let it cook until it thickens; cool and add 
the cream and flavoring and freeze. When frozen add 
Sultana raisins, candied cherries, fruit or nuts of any 
kind, |. Very nice!eatemmwitheaeclatet satice. siviakee 
syrup of sugar and water and flavor with claret. 
Miss NETTIE BEMIS. 


SAUCH FOR ALT PUDDINGS: 


Three-fourths cup butter, one and one half cups sugar, 
one egg, the juice and grated rind of a lemon; just before 
serving, pour on the beaten mixture a pint of boiling 


water. 
Mrs. S. F. TOMLINSON. 


DELICIOUS CAKE PARR AIT: 


This dessert does notrequire a freezer, use good thick » 
cream, very cold, flavor with chocolate, vanilla, or straw- 
berry, add to it one half pound of powdered sugar, a 
gill black coffee, mix thoroughly, stand the bowl ina 
pan of cracked ice and with a wire egg beater, beat to 
a froth, put the mixture into a mould, put on the lid, 
cover the joint with a piece of wax paper, pack it in 
coarse salt and ice and stand aside for two hours. 

Mrs. J. EK. McDowELL. 


PLUMBIERE. 


Make a boiled custard with one quart new milk and 
four eggs making very sweet, when it is cold, beat into 
it one half gallon of very rich cream, put this in the 
freezer and when it begins to freeze add the following 


[ 63 ] 


fruit: a handful at a time, one-half pound of seeded 
raisins, cut with scissors, three-fourth pounds of currants, 
carefully prepared, one-fourth pound citron cut fine, one 
half pound of blanched almonds; very fine, one-half 
‘grated cocoanut. Seasoned with vanilla and two wine 
glasses of sherry wine. 

| Miss N. E. CANNON. 


ORANGE JELLY. 


Pour one pint of water to one-half box of Nelson’s 
gelatine, let it stand one hour, take ten oranges cut 
across, take out the pulp and juice with a spoon; pour 
one pint of boiling water over the gelatine, add two 
cups sugar, or more, according to taste, stir until dis- 
solved, then add juice and pulp of oranges, set it away 
to congeal. Serve with one quart of rich cream whip- 
ped stiff. 

Miss N. EH. CANNON. 


ORANGE BAVARIAN CREAM. 


Make a soft custard with a cup of milk, and three 
eggs, beaten well, after it comes to a boiling point pour 
over one-half box of gelatine that has been soaked one- 
half hour in a cup cold water, strain and add one cup 
sugar to gelatine, one pint of orange juice and pulp and 
also a little grated rind, when it begins to congeal put in 


a pint of whipped cream. 
Miss N. HE. CANNON. 


VANITIES OR DECEPTIONS. 


Beat two eggs, stir in a pinch of salt, half teaspoon- 
ful of rose-water, add sifted flour until just thick enough 
to roll out, very thin, and cut out with saucer or in dia- 


3 


[ 64 ] 


mond shape, and fry quickly in hot lard, sift powdered 
sugar over them while hot. Roll dough as thin as 
possible. 


Miss N. K. CANNON. 


CHRISTMAS PLUM PUDDING. 


Three-fourths pound suet, chopped very fine, mix 
with it, while chopping, a tablespoonful flour, three- 
fourths pound raisins seeded, three-fourths pound cur- 
rants, three-fourths pound sugar, three-fourths pound 
bread crumbs, grated rind of one lemon, one-fourth 
ponnd citron, cut into thin shavings, one-half teaspoon- 
ful each of ground cinnamon, cloves, nutmeg and all- 
spice; mix the dry materials together thoroughly and 
then add six eggs, one at a time, and one-half cup 
brandy, if too stiff, add another egg, if too soft add 
more crumbs; put into a pudding mould and set mould 
in a kettle ot boiling water, let the water come well up 
around pudding but not high enough to leak through 
the top. Steam eight or ten hours. Serve with wine 
or brandy sauce. 

Mus, F.7 i, FULLER. 


CENTURY PUDDING. 


One cup suet, chopped fine, one cup milk; beat with 
sugar and three cups flour, yolks of eggs until light, 
one cup raisins, then add one cup currants, milk 
and flour, two eggs until smooth, add spices, one table- 
spoonful cinnamon salt and whites of eggs, lastly B. 
powder; flour and fruit; put in a greased mould and 
boil continuously three hours. To be eaten with any 
sauce you fancy. 


B. Bs WiteaRo 


[ 65 ] 
APPLE PUDDING. 


One pound apples mashed fine, and carried through a 
colander; six eggs, one pound sugar, six ounces butter, 
one wineglass wine, heaping tablespoonful mace. To 
be baked in pastry. 

Mrs. B. B. W. 


BIRD'S NEST PUDDING. 


One dozen large apples, core and peel, place in a bak- 
ing pan and fill half-full water. Bake them half-done, 
pour off water, fill holes with sugar, make batter of 
grated bread crumbs; about one full quart, one cup sugar 
and six eggs, beat well, mix with two tablespoonfuls 
butter, one quart sweet milk in which bread crumbs 
have been soaked about fifteen or twenty minutes. 
Bake in moderate oven and eat with butter sauce. 

Mrs. Rost. W. WINSTON. 


SAUCE. 


The whites three eggs, beaten to a stiff froth; one cup 
sugar well beaten in the eggs; one-half cup hot melted 
butter, one half cup wine. All well beaten together. 

Mrs. Rost. W. WINSTON. 


CHARLOTTE RUSSE (DELIcIovs). 


One box Cox’s gelatine, one quart sweet, rich cream, 
three eggs, one-half pint sweet milk, three-quarter pound 
sugar. ‘Take half the sugar, put it in the cream and beat 
toa light froth. Dissolve the gelatine in half-pint of hot 
water. Boil the milk and pour it on the yolks of two eggs 
—which must be beaten with the rest of the sugar. Beat 
the whites well and put them in the custard—which must 
be nearly cold. As soon as the gelatine is tolerably cool 


[ 66 ] 


pour it into the custard and beat it until it begins to con- 
geal, then stir in the whipped cream, beating all the time. 
Season the last thing with lemon or vanilla. 
Mrs. R. B. STRUDWICK, 
Hillsboro, N. C. 


N. B.—Pour the Charlotte Russe into the dish from 
which it is to be served. 


ORANGE PUDDING (DEticiovs). 


(An original, but much admired recipe.) 


Beat very light the yolks of eight eggs, cream together 
eight ounces of butter and twelve ounces of white sugar, 
add the yolks, and grated rinds of two oranges. Peel and 
seed the oranges, and remove all the inside skin, leaving 
only the little lobes of juice; pick these to pieces and stir 
into the batter, mixing thoroughly. Have ready two pans 
the size of a breakfast plate lined with “‘puff’’ paste, fill 
with the mixture and bake alight brown. If allowed to 
bake too much the delicate flavor of the pudding in im- 
paired. 

ANNA ALEXANDER CAMERON. 
Hillsboro, N. C. 


: aah a 








[ 69 J 


PIES AND DESSERTS. 
RAISIN PIE. 


To four large apples, peeled and chopped fine, add 
two cups seeded raisins, two tablespoonfuls brandy, one 
tablespoonful butter, one-half teaspoonful suet finely 
chopped, one grated nutmeg, one teaspoonful ground 
cloves, one teaspoonful water, and sugar to taste. Put 
all in a sauce pan and let it boil a few minutes, then 
spread the desired thickness on a puff paste and bake. 

Mrs. W. M. MorRGAN. 


TRANSPARENT PIE. 


Three eggs, two tablespoonfuls sugar, one cup rich 
cream, three tablespoonfuls jelly; flavor with lemon. 
Bake with one crust. 

Mrs. F. M. SHARP. 


CAROMEL PIE. 


One cup butter, one cup damson preserves, one cup 
sugar, fiveeggs; beat butter, yellows and sugar together; 
beat the preserves and whites, then mix well. This 
makes two pies. 

Mrs. J. H. HALLIBURTON. 


MINCE PIE. 


Two quarts boiled beef chopped very fine, two quarts 
suet chopped fine, six quarts apples, one quart molasses, 
five pounds sugar, three pounds raisins, three pounds 
currants, one pound citron, nutmeg, mace, cloves, ciu- 
namon, allspice to your taste; add wineglass brandy and 
one of vinegar. Mix well and set on stove in a porcelain 


oe 


kettle and let it simmer (not cook) two hours. If too 
insipid add more vinegar. Putin glass fruit jars until 
wanted. When ready to use for pies, add butter and a 
little wine to make it as thin as you wish. 

Agele vy 


ORANGE DESSERT. 


Cut six oranges in half crosswise, take out all the 
pulp, and put into a glass dish. Add the juice that 
escapes to one-half pint water, adding also the juice of 
two lemons, one cupful granulated sugar and one cupful 
claret or some other wine; bring to a boil (stirring), 
allow to cool, and strain over the orange pulp. Serve 


with sponge cake. 
} Mrs. F. M. SHARP. 


A NICK WAY TO SERVE BANANAS. 


Peel one-half dozen bananas and slice in dish, then 
take juice of two lemons and add three-fourths teacup of 
water, sweeten to taste and pour over fruit. Serve with 


sponge cake. 
Mrs. McCaBe. 


COFFEE JELLY. 


Use the receipt given for wine jelly, using three- 
fourths cup of strong filtered coffee instead of wine, and 
omitting the lemon. Serve with whipped cream. 

Mrs. F. L. FULver. 


VANET YS Waris 


Two eggs beaten unttl light, one teaspoonful sugar, a 
, gech of salt and as much flour as the eggs will require 


pees 


ie 


to make a very stiff dough. Beat as you would biscuits, 
then roll them thin as a knife-blade and cut into fancy 
shapes; drop in boiling lard, fry a very light brown and 


cover with powdered sugar. 
Mrs. LEO D. HEARTT. 





[ 73 ] 


FISH AND OYSTERS. 
TPO BRO EISH: 


Fresh fish should remain on the gridiron barely long 
enough to acquire the taste belonging to broiled fish; 
then it should be transferred to a tin sheet and set in an 
oven to brown slightly. When done, butter and serve 
hot. : 
Mrs. MARY MASON. 


SCOLLOPED OYSTERS. 


Cover the bottom of a baking dish with bread crumbs 
mixed with butter, pepper and salt; add a layer oysters, 
then another covering bread crumbs and butter, sprinkle 
with salt and pepper, then oysters again and bread 
crumbs till the pan is full. Let the last layer be bread 
crumbs, butter, etc. Fill with water, bake brown and 
send to table hot. 

Mrs. W. A. ERWIN. 


CREAM OYSTERS. 


Twenty-five oysters, one-half pint cream, one table- 
spoonful flour, one tablespoonful chopped parsley, yolks 
two eggs, salt and pepper. Drain oysters and chop fine, 
then drain again. Put the cream onto boil. Rub flour 
and butter together, and stir into the cream when boil- 
ing; as soon as it thickens, take it from the fire and add 
the other ingredients. Beat the yolks before adding 
them. Fill the shells, sprinkle lightly with bread 
crumbs, put into a quick oven and brown delicately; 
serve very hot. Garnish with parsley. 

Miss ANNIE BENTLEY. 


[ 74 J 
TOSER Veri a 


If a large fish, cut into four or five inch squares, pep- 
per, salt and flour it, then fry it in boiling lard. Your 
fish should swim in lard, or it is apt to be scorched on 
the under side, and this spoils its fine appearance. Send 
it hot to table, with melted butter. 

Mrs. M. MAson. 


FRIED OYSTERS. 


Drain the oysters; roll each one first in cracker crumbs, 
then in egg mixed with « little milk, and season with 
pepper and salt, then again in cracker crumbs. Use 
first the crumbs, as the egg will not otherwise adhere 
well to the oyster. Place them im a wire: basket and 
immerse in smoking hot fat. As soon as they assume a 
light-amber color draw and serve immediately. Pickles, 
chow-chow, horse-radish, cold slaw or celery salad are 
served with fried oysters and may be used as a garnish 
or be served separately. 

MRS oh leh ULURR: 


DEVILED SHRIMP. 


Take one quart can Dunbar shrimps, wash them care- 
fully in cold water, dry on a soft towel, chop them into 
small pieces with a silver knife. Put a tablespoonful 
butter into a sauce pan, add two tablespoonfuls flour, 
mix and add one pint milk or cream. Stir constantly 
until the mixture thickens; then add three hard-boiled 
eggs chopped fine, the shrimps, parsley chopped fine, 
salt, pepper, dash nutmeg, cayenne. Serve in little 
dishes smoking hot. (In addition put grated bread 
crumbs on top). 

Mrs. B. S. LEAK. 


[| 75 ] 
FRIED OYSTERS. 


Take oysters trom liquor one by one and lay on 
aclean towel to drain. ‘Then have bread or cracker 
crumbs into which have been beaten up several eggs, 
whites and yellows together, with a little salt and pepper. 
Have ready a pan with boiling lard, roll oysters well in 
erumbs until covered, and drop thein into the hot lard, 
as many as you can without one oyster touching another. 
Fry a light brown. 

Mrs, W. A. ERWIN. 


BICKLED OYSTERS: 


Take large oysters and drain them thoroughly, puta 
quart of hot water in a porcelain kettle, four or five 
blades of mace, about two tablespoonfuls all spice, one 
or two pods red pepper, and salt to taste. Put the oys- 
ters in and let them cook until the gills shrivel, drain 
from the water, put in a bowl and cover with cold vin- 
egar. Cook only about one pint of oysters at one time, 
as they are cooked with vinegar. After they are all 
pickled add some of the spice water to the oysters and 
vinegar enough to remove the sour taste. 

. Dicey OH BAR TE 


BOILED ROCKFISH. 


Take one large rockfish after it has been nicely dressed 
and slightly salted, wrap in a wet cloth and put in a pan 
of boiling water, allowing the water to cover the fish. 
Let it boil about one hour, then remove, put on dish 
with one dozen hard-boiled eggs. Serve hot with drawn 
butter sauce. 

| MATTIE SOUTHGATE JONES. 


[ 76 | 
LITTLE PIGS IN BLANKETS. 


Drain one pint oysters; have as many thin slices bacon 
as there are oysters. Roll each oyster in one very thin 
slice bacon and fasten with a toothpick. Brown del1- 
cately and quickly in hot frying pan. ‘Take to the table 
immediately without removing toothpick. 

Mrs. S. K. Howe. 


PICKLE DSO SERS: 


Put one quart oysters in one pint of their liquor, and 
plump them; then take off fire, remove oysters and add 
one pint vinegar and spices to taste—cloves, allspice, 
mace, pepper and salt. When this comes to a boil, pour 
over oysters and set in cool place. 

Mrs. JOHN MANNING. 


SALMON CROQUETTES. 


One can salmon, six Irish potatoes, four eggs beat 
together, two tablespoonfuls butter, pinch red pepper, 
salt to taste; make intosmall cakes and fry brown. Can 
be served either hot or cold. 

MRSa aly PRAY. 


SHRIMP PIE. 


Put a layer of shrimp in baking pan, then a layer of 
cracker crumbs, seasoning with salt, pepper and butter, 
then another layer shrimp as before. Let the last layer 
be crumbs and butter. 

Mks. KUGENE MOREHEAD. 


CROQUETTES. 


One pound cooked salmon, one cup milk or cream, 
two tablespoonfuls butter, one tablespoonful flour, three 


Le tea 


eggs, one pint bread crumbs, pepper and salt; chop the 
salmon fine, mix the flour and butter together; let the 
milk come to a boil and stir in the flour, butter, salmon 
and seasoning; boil for one minnte, stir into it one well 
beaten egg and remove from the fire. When cold shape 
and proceed as for other croquettes. 

Mrs. W. A. Erwin. 








be 


wey 


cal at i 





x= 








[79] 


ICE-CREAM. 
ITALIAN CREAM. 


Soak one-third box gelatine half an hour in cold milk; 
put one quart milk on to boil; when boiling stir in yolks 
of eight eggs well beaten, add one and half cups sugar 
and the gelatine. When custard thickens, take off and 
pour into a deep dish in which the whites of eight eggs 
have been beaten to a stiff froth. Mix well and flavor to 
taste, put into moulds and allow four hours to cool. 
This cream is excellent and is much easier made in win- 
ter than summer. 

Mrs. JOHN MANNING. 


BISCUIT GLACE (Cream). 


Dissolve two cupfuls granulated sugar in one cupful 
boiling water; put over the fire and boil slowly until the 
syrup will spin a short thread. Pour it slowly over the 
yolks of six eggs which have been beaten until very 
light; return to the fire and stir for two minutes or until 
the mixture will slightly coat the bowl of the spoon. 
Strain in a bowl, set in a pan of cold water and whip 
with long even strokes until the mixture is cold and 
spongy in texture.’ Add one teaspoonful of vanilla and 
four tablespoonfuls of sherry; whip for five minutes 
longer, then stir in lightly one pint thick cream whipped 
to a solid froth; fill a mold with this; cover and bind 
with a buttered cloth and pack in ice and salt for three 
hours or more. This may be put away in shapes with 
the top dusted with macaroon crumbs and placed ina 
cave for four hours. 

MATTIE SOUTHGATE JONES. 


[ 80 ] 
FRUIT SALAD. 


One-half dozen best oranges, one fresh pineapple or a 
car sliced pineapple, one pound crystalized cherries cut 
in half, one-half pound green colored crystalized fruit. 
The oranges should have all the tissue removed and all 
should be shreded separately, then mixed together and 
allowed to stand in the orange and pineapple juice for 
half an hour before (Servitig gdeiis scale be wsetyvcamin 
punch cups with the juice. Otherwise it is served with 
a perforated spoon, in baskets made of orange or egg 
kisses, with grated cocoanut scattered over the top. 

MATTIE SOUTHGATE JONES. 


ICED ARELEHS: 


Pare and core a dozen or more apples; they should be 
fine, firm ones. Place in a stew pan and cover with 
water, and stew until you can pierce with a straw; then 
remove from the fire and set in a dish to cool. Then 
fill centers with jelly and ice over as you would a cake. 
Serve in a glass dish and eat with rich cream or custard. 

Mrs. TOMLINSON. 


LEMON SHERBET. 


Ten lemons, peel, cut in thin slices, cover with one 
pound granulated sugar. Let stand half hour, if sugar 
is not dissolved sufficiently, add a little water, squeeze 
through a cloth. Dissolve two tablespoontuls gelatine 
in a little cold water, pour a little boiling water to it to 
dissolve; stir this in two and half quarts cold water, add 
the lemon juice with sugar, stir well; whip into this the 
whites of four eggs beat to a stiff froth, pour in the 
freezer and freeze as quick as possible. If not sweet 
enough more sugar should be used. 

Mrs. T. A. NOEL. 


[ 81 ] 


ALMOND MACAROON CREAM. 


One pound Macaroons dissolved in. one pint milk, 
strain through sieve, add one quart thick creain and 


flavor with vanilla. 
MATTIE SOUTHGATE JONES. 


FRENCH ICE-CREAM. 


One pint milk, one pint cream, one cupful sugar, six 
ege yolks, one tablespoonful vanilla. Scald the milk in 
a double boiler, beat the yolks and sugar together till 
light and smooth, stir the scalded milk slowly into the 
beaten eggs and sugar. Put this into a double boiler 
and cook, stirring constantly until it thickens enough to 
coat the spoon; do not let it cook too long, or it will 
eurdle. Remove the custard from the fire, add the 
cream and the flavoring, and stir until it 1s partly cooled; 
Witemecoldmatreeze. ; Hight to ten egos anay be used 
instead of six. The richness depends upon the amount 
of cream and the solidity upon the number of yolks used. 

Wrse i De RuLLer, 


PRACH CREAM, 


One can condensed milk dissolved in one-half pint of 
boiling water, stir well, then add one quart sweet milk 
and one cup of sugar; have ready one quart of soft 
peaches mashed fine and passed through fruit press, then 
stir in one-half cup sugar. Beat light three fresh eggs 
and stir in milk, then add peaches, pour in freezer and 


freeze. 
Mrs. W. H. McCaBE. 


CHOCOLATE BLANC MANGE. 


Dissolve one ounce Nelson’s gelatine in one pint cold 
water; let it stand one hour, then boil two quarts of milk 


[ 82] 


and add to it six ounces chocolate with gelatine, sweeten 
to taste and pour into mould. Eat with a sauce made 
of cream, wine and sugar. 

Mrs. TOMLINSON. 


AMERICAN CREAM. 


One-half box gelatine in one cup cold water, one and 
one-half pints milk, one cup sugar, juice and rind of one 
lemon. Put milk on to boil in a farina boiler, add gela- 
tine to it, stir until dissolved, strain and take from the 
fire, and put it away tocool. When cold, add sugar and 
lemon, stir well, turn into mould and harden. 

Mrs. J. EK. MCDOWELL. 


CHARLOTTE RUSSE. 


To one pint thick cream add one cup sugar, flavor 
with wine or vanilla, whip as for syllabub; dissolve one- 
half ounce gelatine in one-half pint sweet milk; let it 
cool, then stir it in the whipped cream. Add whites six 
eggs beaten to a stiff froth, and pour all of it over the 
cake. In cool weather this will congeal in one-half hour. 

Mrs. J. W. Down. 


A FROZEN GEM (DELIcIovs). 


Two quarts morning’s milk, one pint cream, two cups 
sugar, two cups sherry (or any good: imported wine), one- 
fourth box Cox’s gelatine. Thoroughly dissolve the gela- 
tine ina half cup of cold milk, then mix with the two 
quarts of boiling milk. Addthe pint of cream and the 
wine after the above mixture is cold. Then freeze in 
moulds. - 

Miss MArIA NASH, 
Hillsboro, N. C. 


[ 83 | 


CAKES. 
MRS. ROBATEAU’S IMPERIAL CAKE. 


Nine eggs, three-fourths pound butter, one pound nice 
brown sugar, one pound flour, one-fourth pint French 
brandy, one-fourth ounce nutmeg, one-eighth ounce 
cinnamon bark, one-eighth ounce cloves, one pound 
raisins, one pound currants, one pound citron, two 
lemons, one-half pint grated pineapple, one-half teaspoon- 
ful soda. Beat eggs separately with half the sugar and 
spices in the yolks. Cream butter with other half of 
sugar and add to the yolks and sugar; then the juice of 
the lemons and the brandy. Rub the fruit in a cup of 
flour which has been carried through the sifter twice, 
add this to the batter. The pineapple goes in last with 
all the juice, after this beat in the balance of flour and 
whites of eggs. Beat until allis taken in. Soda last, 
dissolved in hot water. 

Mrs. SARAH ROBATEAU. 


MARSHMALLOW CAKE. 


Cream until very light one-half pound butter and one 
pound sugar. T’o this add the well beaten whites of 
sixteen eggs and one pound flour, sifted twice. Bake in 
layers. 
) FILLING. 


To the well beaten whites of three eggs pour, while 
boiling hot, one pound sugar cooked until it ropes. 
Beat all the time very hard; into this stir one pound 
fresh marshmallows chopped very fine. Put between 
layers of cake and sprinkle with nuts. 

Mrs. Rost. W. WINSTON. 


[ 84 J 


CIN CININASP IG ker: 


Pour over one pound fat salt pork, chopped fine and 
free from lean and rind, one pint boiling water; let stand 
until nearly cold, add two cups brown sugar, one of mo- 
lasses, one tablespoonful each cloves and nutmeg, and 
two of cinnamon, two pounds raisins, fourth pound 
citron, half glass brandy, three teaspoons baking powder 
and seven cups sifted flour. Bake slowly two and a half 
hours. This is excellent and requires neither butter nor 
eggs. 


Mrs. JAMES Davy. 


SPICER GAISE: 


Two cups brown sugar, one cup sour cream, one cup 
butter, two cups flour, four eggs (leaving out the whites 
of two for icing), two tablespoonfuls cinnamon, one tea- 
spoonful cloves, one of nutmeg, one of soda. Bake in 
layers and put together with white icing. 

Mrs. GEO. WATTS. 


WHITE CAKE (For Cocoanut). 


Cream three-fourths cup butter; to it add one and onc- 
half cups sugar, one-half cup sweet milk, two and one- 
half cups flour, whites of six eggs beaten to a stiff froth. 
Flavor to taste. Cocoanut filling. 

~ Mrs. KUGENE MOREHEAD. 


SPONGE CAKE. 


Six eggs to one-half pound sugar, six ounces flour, 
juice and rind one lemon; sift the flour; beat whites of 
eggs to a very stiff froth, then beat the yolks and add 
them to the whites; add sugar and flour. Put into a 


[ 85 ] 


greased pan and bake from twenty to thirty minutes in 
a quick oven. 
MRs. J:-H.,McDOWELL. 


PSLN Grr ORS CAH: 


Whites of three eggs, one and a half pints pulverized 
sugar, juice of one lemon or two teaspoonfuls vanilla, all 
beaten together until white and shiny. 


PUIG ORWaNU LGA KE, 


A cup of butter, two of sugar, three of flour, one of 
sweet milk, whites of seven and yolks of two eggs, a 
teaspoon soda, two of cream tartar, one pint hickory 
meats, rolled and sprinkled with flour; beat the whites 
to a stiff froth. Rich and excellent. 

Mrs. JAMES Day. 


WHITE CAKE. 


Whites of eight eggs, one cup butter, two and a half 
cups sugar, four cups flour, one cup sweet milk, and two 
teaspoons Royal baking powder; bake in pans for layer 
cake and use any kind of filling you wish. 

Mrs. J. H. HALLIBURTON. 


MOLASSES CAKE. 


- One cup molasses, one cup sugar, one cup half lard 
and half butter, one-half cup of cold water, small tea- 


spoontul soda, ginger, flour to make dough. 
Maks. Bo FULLER. 


WHITE FRUIT CAKE. 


Make a white pound cake or bride cake batter, add 
two pounds chopped blanched almonds, two freshly 


[ 86 ] 


grated cocoanuts, one pound lightest green citron, one 
pound crystalized cherries cut in half. Flavor with 
French brandy and bitter almond. 

MATTIE SOUTHGATE JONES. 


PRINCE OF WALES CAKE. 


One cup flour, one-half cup corn starch, one and one- 
half cups sweet milk, one-half cup butter, one cup sugar, 
one large spoonful baking powder, whites of three eggs. 


DARK SEA in 


One cup brown sugar, one-half cup butter, one-half 
cup sour milk, two anda half cups flour, one cup raisins, 
one teaspoonful soda dissolved in a little warm water, 
three tablespoonfuls molasses, three each of nutmeg and 
cinnamon. Bake in layers. 

Mrs. W. T. CARRINGTON. 


CHOCOLA RE ar. 


One cup butter, two cups sugar, two and a half cups 
flour, one cup sour-creain, five eggs with the additional 
yolks of shree eggs (the whites of which use for the fill- 
ing for the cake); one teaspoonful soda put into the sour 
creain and stir it in till it foams; grate one cake Baker’s 
chocolate and put half of it into your cake batter just 
before stirring in the flour; use the other halt for jthe 
filling with one pound white sugar and the whites of the 
three eggs beaten light and about a half teacup fresh 
water. Put the sugar and beaten whites and water into 
a pan and stir over the fire until it thickens. Bakecake 
in jelly pans and put layers of the filling and walnut 
kernels between. Flavor cake batter with vanilla. 

Mrs. M. RUFFIN HILL, 
Hillsboro, N. C. 


[ 87 ] 
‘DELICIOUS TEA CAKES. 


One pound sugar, one-half dozen eggs, six ounces 
butter, one teaspoonful soda, two teaspoonfuls cream 
tartar; beat the eggs, whites and yolks separately, mix 
with as much flour as will make a dough stiff enough to 
roll out, roll thin and bake a light brown. 

“Miss Marky MANGUM. 


TILDEN CAKE. 


One cup butter, two of pulverized sugar, one of sweet 
milk, three of flour, half ci:p corn starch, four eggs, two 
teaspoons baking powder, two of lemon extract. ‘This 
is so excellent that a barrel would not be too much of it. 

Mrs. JAMES Day. 


SCRIPEURES CAKE; 


Four and a half cups 1st Kings, chapter 4, 22d verse; 
one cup Judges, chapter 5, verse 25, last clause; two 
cups Jeremiah, chapter 6, verse 20; twocups Ist Samuel, 
chapter 30, verse 12; two cups Nahum, chapter 3, verse 
12; two cups numbers, chapter 17, verse 8; two table- 
spoonfuls rst Samuel, chapter 14, verse 25; a pinch of 
Leviticus, chapter 2, verse 13; six of Jeremiah, chapter 
I7, verse 11; one-half cup Judges, chapter 4, verse ro, 
last clause; two teaspoonfuls Amos, chapter 4, verse 5. 
Season to ‘taste with 2d Chronicles, chapter 9, verse 9. 

Mrs. J. W. Down. 


SWELL CAKES. 


Five eggs, half pound butter, half pound sugar, tea- 
spoon powder, teaspoon salt; work in flour to make stiff 
dough. Bake in a quick oven. 

Mrs. ALBERT KRAMER. 


[ 88 | 
DAINTY CAKE. 


Whites of six eggs, one cup butter, one cup sweet 
milk, two cups powdered sugar, two cups flour, one cup 
tice flour, two teaspoons baking powder. Flavor with 
rose and almond. 

Mrs. ALBERT KRAMER. 


CAROLINE’S JUMBLES. 


Six eggs, one cup butter, two cups sugar, three pints 
flour; if not sufficient, put enough in to roll it out well; 
one teaspoonful baking powder; flavor with nutineg. 
After rolling out, before baking, sprinkle with sugar. 

Mrs. W. A. ERWIN. 


GINGER SNAPS. 


One cup molasses, one cup butter, one cup sugar, one 
tablespoontul ginger, dash of red pepper and two eggs. 
Put the molasses and butter in a tin pan and set on the 
fire; when it boils take off and add the sugar and ginger. 
When they are well mixed, add the eggs, which have 
been well beaten, then flour enough to roll. Put a small 
piece at a time on the board, and roll as thin as a Knife- 
blade. Cut and bake dark brown. Keep in a tin box. 

Mrs. Rost. W. WINSTON. 


SPONGE CAKE. 


One pound of finely pulverized loaf sugar, nine eggs, 
and twlve ounces dried and sifted flour; beat the whites 
and yolks separately nearly half an hour then beat the 
sugar with the eggs until it foams, flavor with extract 
lemon, stir in the flour lightly, pour in a buttered cake 
pan and bake an hour. 

Miss M. P. MAncuo. 


[ 89 ] 


OLD TIME STRAWBERRY SHORTCAKE. 


Bake shortcake, rich yeast powder biscuit dough about 
one inch thick split in half and butter heavily both 
sides while hot. The finest strawberries should be 
reserved for top decorations, the others cut in half and 
sugared heavily, remaining in sugar four or five hours. 
Now lay between crusts the cut berries and pour the 
juice. On the top may be spread whipped cream sweet- 
ened and fresh berries placed on top. 

MATTIE SOUTHGATE JONES. 


moa akhe A POUND: CAKE. 


One pound water, one pound milk, one pound flour, 
well sifted, one pound of lard well mixed in with clean 
hands; one pound soda, one pound Royal Baking Pow- 
der, one pound salt, one pound butter, one pound vanilla 
flavoring. Mix all well together with the clean hands, 
above mentioned and beat the mixture in a clean tub, 
Get together all the ovens and pans so they may be 
ready in time of need. If the soda and baking powder 
should make the substance rise too much, let the surplus 
be put in another oven and so on until the vessels are 
filled. Bake until done and there will likely be more 
cake than the neighbors can consume. 

JAMES SOUTHGATE. 


BLACK CAKE, 


Cream one pound butter, break one pound eggs in 
a pitcher near the fire to warm, one pound flour, one 
pound brown sugar, two poundsseeded raisins, one pound 
currants, half pound citron, one pound blanched almonds, 
cut fine; two wine glasses brandy, half ounce cloves one 
nutmeg, one gill of molasses; warm all these ingredients 


[ 90 ] 


before mixing and beat with the hand, first eggs and 
sugar then add. butter, flour, currants and raisins. 
Mrs. SAUNDERS. 


DELICIOUS CAKE. 


One-half cup sugar, two thirds cups butter, cream 
them together, add the whites of five eggs, beaten to a 
stiff froth, then add one-half corn starch dissolved in a 
little sweet milk, stir in not quite two-thirds cup sweet 
milk and two-and-a-half cups sifted flour, two teaspoon- 
fuls baking powder and one of vanilla. 


FILLING. 


One-half cup water, one and one-half cups white 
sugar; let it boil a few minutes until it drops thick 
and heavy, then pour on the whites of eggs, beaten very 
stiff and a spoonful of lemon. This cake to give 
perfect satisfaction should be four days old. Delicious 
cake. 

Mrs. BK. M. GRAHAM. 


CHOCOLATE CAEN O28). 


Four eggs, two cups brown sugar, one-half cup butter, 
two cups flour, one teaspoonful soda sifted with flour, 
one-half cake Baker’s chocolate grated and melted, one- 
half cup sweet milk. Use coffee cup for measuring. 
Bake in layers (four) and put together with boiled icing 
flavored with vanilla and cover cake with same. 

MRs.+ C. 2C i DAYLOR, 


BUACK CHOCOUA TH "CAKES amu: 


Take one cake Baker’s chocolate and grate it, the 
yolks of three eggs, two cups brown sugar, one cup sweet 


[ 91 | 


milk; cook until it thickens, after it cools, add the 
following batter: one cup butter, two cups brown sugar, 
four eggs, four cups sifted flour, one cup sweet milk, 
one tablespoonful vanilla, one teaspoonful soda dissolved 
in a little milk; bake in layers. For the icing: take the 
whites three eggs, three cups sugar and juice one lemon. 
Beat the eggs to a stiff froth; boil the sugar with a small 
cup water until it ropes, then pour it in the eggs and 
stir hard. Excellent. 
MAMIE Down. 


DIgACK “CAKE, 


One and one-half pounds flour, one and three-fourth 
pounds butter, one and three-fourth pounds sugar, eight- 
een eggs, four pounds raisins, three pounes currants, 
two pounds of citron, three tablespoonfuls mixed spices, 
cinnamon, mace and sinall quantity of cloves, four nut- 
megs, two large glasses brandy and wine, one of rose 
water. ‘‘My mother’s receipt used on State occasions.’’ 

Mrs. BONNA BLOUNT WILLARD. 


Ph Rea es CAd rE: 


Two pounds raisins, two poundscurrants, two pounds 
citron, twelve eggs, one and one-fourth pounds sugar, 
one pound flour, one-half pints of rum and brandy 
mixed; cinnamon, cloves and two nutmegs, tablespoon- 
ful of each. Raisins must be fresh; fruit must be rubbed 


in flour and citron cut in small pieces. 
NURS | BaD WV 


WHIEDR PERERECTION CAKE. 


Three cups sugar, one butter, one milk, three flour, one 
corn starch, whites of twelve eggs beaten to a stiff froth; 
two tablespoonfuls cream of tartar in the flour, and one of 


[ 92 ] 


soda in half the milk; dissolve the corn starch in the rest of 
the milk, and add it to the sugar and butter well beaten 
together; then add milk, soda, flour and whites of eggs. 


This cake is rightly + “Pettectionss 
NRG eal) G CARRS 


‘“BARBADOES PLUM CAKE.” 


To a well compounded pound cake add two pounds rais- 
ins, stoned and chopped; two pounds currants, picked 
washed and pounded, with half pint cherry wine, two pounds 
citron cut up (not very fine). Mix a little dry flour with 
them before adding them to the pound cake. Grate the 
rind of a good fresh lemon, squeeze to it the juice, and add 
mace, cloves, cinnamon, allspice, each a tablespoontul, and 
a erated nutmeg. Bake slowly. 

Mrs. BESSIE LEAK. 


SPONGE CAKE. 


One pound sugar, ten eggs; the white of six eggs in flour; 
beat the yolks then add the sugar to them; beat the whites 
to a stiff froth and add them; season with the juice ofa 
lemon and beat thoroughly; then having the flour thor- 
oughly sifted, turn it into the batter with a spoon. Do not 
beat, only mix the flour by turning the batter from the 
bottom of the bowl until the flour is all added. When put 
to bake, let it rise slowly, and bake until you can stick a 
straw in and it comes out dry and clean. Half this quan- 
tity baked in a small bread pan makes a nice cake. 

Mrs.) W. 7. WALL. 


SUGAR CAKE, 


One pound sugar, one-half pound butter, four eggs, one 
and a half pounds flour, teaspoonful soda dissolved in a cup 
of rich milk. Favor with rose water. Mix together as for 


cookies. 
Mrs. GEO. W. WATTS. 


[ 93 ] 


SOC OMA TH CAKE No. yr. 


One cup butter, two cups sugar, two and a half cups flour, 
one cup sour cream, five eggs and three yolks left over from 
the filling. Grate one cake chocolate. Put one-half into 
the cake just before putting in the flour; use the other half 
in the filling, mix it with one pound white sugar, the beaten 
whites of three eggs and enough water to thoroughly wet 
it. Putin a sauce pan and cook until it thickens enough 
to spread well and then spread on the layers before it gets 
cold. Ice the entire cake with boiled white icing made as 
follows: 

BOILED ICING. 


_ One pound sugar and enough water to wet it thoroughly; 
put in a saucepan and boil until it drips from a spoon in 
long stringy drops, or until it turns white and looks thick 

when a little is rubbed with the finger in a spoon. Have 

the whites of three eggs well beaten and pour the boiling 

_ syrup slowly into them stirring allthe time. After stirring 

until the egg has been thoroughly mixed with the syrup, - 

beat long and hard. When cold and the right consistency 
to spread, flavor either with lemon juice or vanilla and then 
ice the cake. 

NERS W.. sl WALL. 


CHOCOLATE CAKHANO. 2: 


Grate or cut fine one-half cake Baker’s chocolate; add one 
egg, one cup sugar, one-half cup milk and cook until it gets 
hot through,set aside to cool; then cream one-half cup but- 
ter with one cup sugar and one-half cup milk with yolks 
of three eggs; beaten light; then add well beaten whites, 
two cups sifted flour and two tablespoonfuls of baking 
powder; when chocolate gets cool, mix with this batter and 
bake in thick layers. 


FILLING. 


One and one-half pints of sugar, one-half pint boiling 
water; cook until it candies; then pour on it well beaten 


[ 94 ] 


whites of three eggs and beat until stiff enough to spread 
on cake. This isa delicious cake and very popular; you 
can use marshmallow filling if you prefer; one pound of 
sugar to whites of three eggs, cook sugar till it ropes, then 
pour on eggs and while very hot put in one pound of fresh 
marshmallow, cut up fine; stir till dissolved. 

Mrs. W. H. McCase. 


CHOCOLATE CAKE No. 3. 


One pound flour, one pound sugar, one-half pound butter, 
six eggs beaten separately, two spoonfuls baking powder in 
the flour, and one cup milk. 


CHOCOLATH FOR VEILLING: 


One-half cake chocolate, one-half cup white sugar, one- 
half cup brown, one cup sweet milk, one heaping table- 
spoonful butter. Cook until done. 

Mrs. HUGENE MOREHEAD. 


CHOCOLATE CAKE No 4. 


One cup sugar, three-fourths cup chocolate melted over a 
tea-kettle, one-half cup butter, three eggs, one-half cup 
sweet milk, one and three-fourth cups flour, one heaping 
teaspoonful baking powder, two tablespoonfuls vanilla. 

Mrs. TURNBULL. 


FRUIT CAIn: 


One quart sifted flour, one pound butter washed free from 
salt, one pound sugar, one dozen eggs, whites and yolks 
beaten separately, three pounds raisins, seeded and clipped 
with scissors, one pound currants, one pound citron chop- 
ped, one teaspoonful each of mace and cinnamon, one 
grated nutmeg, one-half tumbler each of wine and brandy 
or good whiskey, and the juice and grated rind of a lemon. 
Beat the butter and sugar together then add the eggs well 
beaten; flour the fruit after mixing it together. After mix- © 


bieay 


ing it well together, put in a handful of fruit and one of 

flour until all are in, lastly, add the wine or brandy, spices 

and lemon mixed. Bake in a moderate oven five hours. 
IMIS Wan Lae WiAT 


LAYER CAKE. 
(SIMPLE BUT NICE. ) 


One cup butter, one cup sweet milk, three cups flour, and 
two teaspoonfuls baking powker (sifted with the flour 
twice) two light cups of sugar, four eggs, cream butter and 
sugar; break in eggsone at atime, then add milk, then the 
flour. Nice for chocolate or caromel filling. 

Mrs. W. M. MorGAn. 


POUND CAKE. 


One pound sugar, one pound flour, one pound butter, 
(slight pound) one dozen eggs. Sift and dry flour; pound 
and sift sugar; wase butter free from salt, then cream it 
well, gradually adding the sugar, and beating the mixture 
till very light, then beat your eggs, (whites and yolks sep- 
arately ) to a stiff froth; add them gradually to the sugar an + 
butter, alternately with the flour, by spoonfuls, till all the 
ingredients are thoroughly amalgamated. 


POUND CAKE. 


Flavor cake with lemon or nutmeg; add a wineglass of 
wine or brandy. Bake in a slow oven; do not suppose it is 
done until you thrust a straw into it and draw it out as 
dry as when it entered. If it has risen and split on top and 
the split has become browned, it is apt to be done. Jointly 
these two tests are reliable. 

hiRSaa] ULTAN Oye CARR. 


TOES CREA Mare AK: 


One-quarter pound butter, half pound sugar, one cup 
(small) milk, one tablespoonful almond flavoring, one-half 


4 


[ 96 ] 


pound flour, two tablespoonfuls yeast powder, whites of 
four eggs. Put together with boiled icing. 


BOILED ICING. 


Three-fourths pound granulated sugar, on which pour 
one-half tumbler water; boil until it ropes; beat the whites 
two eggs and when the syrup looks creamy, put the eggs 
into it beating vigorously; flavor with vanilla. 

Mrs. HUGENE MOREHEAD. 


CITTRONSC AGE: 


One pound sugar, one pound flour, three-quarters pound 
butter, eight eggs; cream butter and sugar; add yolks then 
the flour and lastly well-whipped whites; one-quarter pound 
citron, cut as thin as possible; put a layer of batter in cake- 
pans and sprinkle thickly with citron and another layer of 
batter, etc., until the pan is filled. Bake slowly one and 
a half hours. 

Mrs. KUGENE MOREHEAD. 


SPONGE CAKH. 


One pint sugar, one pint flour nine eggs, beat the yellows 
and sugar together fifteen minutes, beat the whites to a stiff 
froth; put the whites and yellows together and add flour 
last, (sift the flour twice,) add a teaspoonful salt and a 
tablespoonful vinegar. 

A. B. DuRHAM. 


CORN STARCH CAKE. | 


Two coffee cups pulverized sugar,three-fourths cup butter, 
cup corn starch dissolved in cup sweet milk, two cups flour, 
whites seven eggs, two tablespoonfuls cream of tartar, tea- 
spoon soda mixed thoroughly with the flour, cream, butter 
and sugar, add starch and milk, then add the whites and 
flour gradually untilis used. Flavor with lemon or rose. 

Mrs. JAMES Day. 


wie 
WHITE MOUNTAIN ASHE CAKE. 


One pound white sugar, one cup butter, one-half cup 
sweet milk, whites of ten eggs, one-half teaspoon soda, one 
teaspoonful cream of tartar, three cups flour. Bake in jelly 
pans; put icing between. 

Miss Mary MANGUM. 


GINGER BREAD—Goobp. 


Five cups flour, one tablespoonful butter, one cup molas- 
ses, one cup vinegar, one cup sour milk, two teaspoonfuls 
soda, two teaspoonfuls ginger, one teaspoonful cinnamon. 

Mrs. Rost. W. WINSTON. 


FRENCH CRHAM CAKE. 


Six eggs, two cups sugar, three cups flour, four table- 
spoonfuls water, two teaspoonfuls baking powder. Bake in 
layers. 

FILLING. 


One quart milk, four eggs, four tablespoonfuls corn 
starch, four tablespoonfuls melted butter, one cup sugar; 
flavor the batter with lemon and the filling with vanilla; 
beat the eggs well, then mix with the sugar corn starch, 
melted butter, still all into the milk when it begins to boil, 
stir until thick enough to spread between layers. 

Mrs. VICTOR 8S. BRYANT. 


GOUDICNICE. 


Yolks twelve eggs, three cups sugar, five cups flour, one 
cup butter, one cup milk, three teaspoonfuls baking powder, 
one teaspoonful cream of tartar and half teaspoonful soda. 
If baking powder is used, put in two tablespoofuls warm 
water as batter is too siff without it. If cream of tartar is 
used, put cream of tartar in flour and soda in two table- 
spoonfuls warm water. 

Mrs. M. H. JONES. 


[ 98 ] 
LEMON CAKE (VErRy Goop). 


One pound of dried and sifted flour, one pound of sugar, 
three-quarter pound of butter, eight eggs, the juice of one 
lemon and the peel of two, three-quarter pound of currants. 

Mrs. R. B. STRUDWICK, 
Hillsboro, N. C. 


CAPIDAT-C ATE: 


One pound sugar, four cups of flour, one cup of butter, 
one cup milk, six eggs well beaten, two teaspoons cream 
tartar sifted in flour, one teaspoon soda dissolved in milk. 
Flavor with lemon or vanilla. 

Mrs. ANNIE LONG. 








prions. 


CANDIES. 
CHOCOLATE CREAM CAROMEL No. 2. 


Three tea cups white sugar, one tea cup Sweet milk, 
one square inch block chocolate, one tablespoonful but- 
ier, a pinch salt; boil hard for ten minutes, then take off 
stove and beat with an egg—whip until it creams 
around edge of pan; add a teaspoonful vanilla and pour 
into a long dish and cut in squares. 

Mrs. Wm. A. ERWIN. 


CHOCOLATE CAROMELS (FINE). 


Two pounds light-brown sugar, one-quarter pound 
butter, one-quarter pound chocolate, half pint milk, one 
tablespoonful vanilla; boil briskly for thirty minutes, 
stirring all the time; then add vanilla. 

Mrs. Wm. McGary. 


FRENCH CANDY. 


To the amount of granulated sugar, which you wish 
to make up, put barely enough water to moisten it. Let 
it boil until it drops heavily from the spoon, then set off 
the fire to test it; beat a small quantity in a bowl or cup 
until it is white and creamy, as it will be, if cooked just 
enough, it can be easily handled when cold; if it issticky 
it needs to be cooked a lItttle more, if grainy it is already 
cooked too much, and your remedy is to add more water, 
and boil again. If you find it right when tested pour 
into a bowl or dish and beat. ‘This makes the French 
cream which is the foundation for many varieties of 
choice candy. It can be varied indefinitely with nuts, 
fruits, chocolate, or made plain, flavored with extracts. 


[e10ze 


For chocolate cream, flavor the cream with vanilla and 
make in balls, melt the chocolate, dip in the balls, then 
take out with a fork and spread on brown paper to 
harden. 

Mrs. H. G. COooPprr. 


PEPPER MIN Reon ES: 


One pound granulated sugar, one gill cold water, 
quarter teaspoonful cream of tartar, two teaspooufuls 
essence of peppermint. When it commences to boil, 
mix in cream of tartar; let it boil until it ropes, then 
take off fire and let it stand in vessel fifteen minutes put 
in peppermint and beat until white. Drop from spoon 
on buttered dish. 

LIZZIE RAWLS. 


CHOCOLATE CAROMELS. 


One cup chocolate, one cup milk, one cup molasses, 
a piece of butter size of an egg. Boil until hard. 


VERS SSS ae ee 
PEANUT CANDY. 


One cup sugar, one and one-half cups of molasses; 
when half done, put in butter size of an egg and drop 
the peanuts in. 


NERS Aeon eee [>: 
COCOANUT DROPS. 


Grated cocoanut (be careful not to let the brown part 
get in), white of four eggs beaten stiff, half pound 
sifted sugar, and season with rose-water or lemon. Mix 
all as thick as can be stirred; lay in heaps half inch 
apart on paper, or in baking pans, in a hot oven; take 
out when they begin to look yellow. 

MRS sas eden lee 


[ 103 ] 
BUTTER SCOTCH CANDY. 


Half cup sugar, half cup molasses, half cup butter; 
boil until it will harden in water, then pour it in but- 
tered tins and cut in squares. 

NERS Se ee Lig, Ws 


VINEGAR CANDY. 


Two cups sugar, oue cup vinegar, boil until it hardens 
in cold water. Pull as you would molasses candy or 
cool in shallow pans and cut as you do taffy. 

Mrs. QO. E. RAWLS. 


CEeeco lath CRHAM DROPS: 


Two cups of white sugar and one-half cup water boiled 
together five minutes; place in a dish of cold water, 
stirring briskly until it comes to a cream; have ready 
one-fourth pound of Baker’s chocolate melted on steam 
of a tea Kettle. Make the cream into balls while warm 
and drop into the chocolate, roll them around until 
covered, and then place them on buttered pans. Flavor 
the cream with vanilla. 

BESSIE HOLT. 


7 


* ik 





[ 105 ] 


BEVERAGES. 
GRANDMA’S HARVEST DRINK. 


One quart of ice water, tablespoonful sifted ginger, three 
heaping tablespoonfuls of sugar, half pint of vinegar. 
Mrs JAMES Day. 


ROMANS PUNCH YN. 1. 


Three quarts milk, one pint cream, two cups sugar, two 
eggs, one tumblerful sherry, one-third box gelatine. Cover 
the gelatine with part of the cold milk and let stand for an 
hour or more. Scald the remainder of the milk then put 
the sugar and gelatine into it and stir till dissolved; when 
cool put into a freezer and partly freeze, then add the whites 
of the egg beaten to a stiff froth and the sherry, stir together 
well and freeze firm. 

Mrs. B. FULLER. 


ROMAN PUNCH No, 2. 


Three coffee cups lemonade, strong and sweet, one glass 
champaign and one of rum, juice of two oranges, well- 
whipped whites two eggs beaten with half pound sugar, 
use ice liberally or freeze. 

GRANDMA. 


HGG-NOG. 


Beat the yolk of one egg and a tableseoonful sugar to a 
light cream; whip the white of th egg to a stiff froth; mix 
them together, turn them into a glass, add on tablespoonful 
rum, or brandy and as much milk asthe glass will hold, stir 
or shake it well together; add more sugar and rum if desired; 
grate a dash of nutmeg over the top. Whipped cream may 
be used instead of milk. 

Mrs. F. L. FULLER. 


[ 106 ] 


GRANDMA’S PEACH COBBLER. 


Make pastry as for good buttermilk buiscuit, roll out for 
thick pastry, line a deep pen, fill with nice cut peaches 
cover with water, put on top crust, (leaving hole in middle) 
bake until done, take off top crust, sweeten with white 
sugar, add (while hot) one tablespoonful butter wine-glass 
of good brandy, serve hot. It is good without brandy. 

Mrs. JAMES DAy. 


FIL THREDSCOPEEE. 


Use either a French coffee pot or one with some kind of a 
bag or biggin. Allow four heaping tablespoonfuls of very | 
fine ground coffee to one pint of water. Have the water 
freshly boiling and pour it slowly over the coffee. If it 
passes through very quickly it may be well to pour it over 
the coffee a second time in order to extract the full strength. 
If the water drips through slowly it is well to set the pot in 
a pan of boiling water that it may keep hot without any 
danger of boiling. | 

Mrs. MATTIE SOUTHGATE JONES. 


SCUPPERNONG WINE. 


Wash and mash, perfectly ripe grapes. To every gallon 
of grapes add one pint of boiling water; let set all night 
and in the morning strain through a course cloth and add 
two pounds crushed sugar to every gallon of juice; set away 
in a jar, with cloth tied over the top and do not disturb in 
five or six weeks. ‘Then strain very carefuly and bottle 
air-tight. 

NANNIE SPEED MANGUM. 


RECIPE FOR MAKING GRAPE WINE. 
(ON THE BASIS OF TEN GALLONS. ) 


To twenty pounds sugar, well dissolved in six gallons of 
water, add half bushel well-mashed grapes. This makes 


moderately sweet wines. 
A. H. STOKES. 


[ 107 ] 
BLACKBERRY VINEGAR. 


Put the berries in a jar, and cover with a good strong 
vinegar and let stand for two days. ‘Then squeeze out 
the juice and to every pintof juice put one pound sugar, 
and let it boil fifteen minutes, skim well; pour off and 
cool and then bottle. 

Mrs ew. -l WALL. 


CHLERY VINEGAR. 


Celery vinegar is useful for flavoring salad, etc., and 
can be made by cutting celery in small pieces and cov- 
ered with pure cider vinegar, or in absence of green 
celery, the celery seed can be used by pouring one quart 
of pure vinegar over one ounce of celery seed. Let it 
stand two weeks, shaking the mixture every day. It 
will then be ready for use. 

Mrs. TOMLINSON. 


BLACKBERRY CORDIAL. 


Two quarts blackerry juice, two pounds loaf sugar, 
four grated nutmegs, one-quarter ounce ground cloves, 
one-quarter ounce ground allspice, one-quarter pound 
ground cinnamon; summer all together in a saucepan 
tightly closed to prevent evaporation; strain through a 
cloth when cold andadda pint of the best French brandy. 
Nothing more efficacions in the suinmer complaint of 
children. Mrs. A. W. GRAHAM. 


TO MAKE SOUR WINE. 


To sixteen pounds of sugar and four gallons water add 
half bushel well mashed grapes. Let stand, positively un- 
disturbed, in a rum or apple brandy barrel with a small bag 
of sand over the bung, for ninety days before drawing off 
to bottle. This proportion must be observed in making 
larger quanties. A.-H. STOKES. 





[ 109 ] 


PICKLES. 
YELLOW CABBAGE PICKLE. 


Quarter the cabbage; pour strong boiling brine over them; 
let it remain two days; make a fresh brine and boil cabbage 
iu it for fifteen minutes; then drain them well two hours. 
Prepare the vinegar, horse-radish, pepper, onions or garlic, 
white and black mustard seed, and small quantity of 
tumeric, sugar and ground mustard; put them all together, 
boil the cabbage in the vinegar five or ten minutes accord- 
ing to size. 

Mrs. JUDGE RUFFIN. 
Hillsboro 4No iC: 


CUCUMBER PICKLE. 


Soak the salt well out, and put in weak viuegar in which 
dissolve enough alum to taste rough, cover with grape or 
cabbage lerves, let simmer, (not boil) until the cucumbers 
are nicely geeened, take out and drop in hot water, cover 
and let stand until you prepare the seasoned vinegar, do not 
use very strong vinegar. To every four pounds of cucumbers, 
use two pounds of sugar, season with horse-radish and gar- 
lic, cinnamon bark and ginger. Let all boil in the vinegar, 
leave untill well seasoned then strain out and put cucumbers 
in a Jar and pour vinegar over them. Ready for use in two 
or three weeks. 

Mrs. W. R. COOPER. 


MIXED: PICKLES: 


Four large heads of cabbage, white; one peck green toma- 
toes, two dozen cucumbers, one dozen moderate sized 
onions, one dozen green peppers, two bunches telery; chop 
very fine (or better still grind inasausage mill). Mix weil 
put a layer of salt and one of the mixture; let it set over 
night, then press as dry as possible and cover with cold vin- 


[ 110 ] 


egar; set for twenty-four hours, press as before; take one 
gallon vinegar, three pounds sugar, half ounce cloves, half 
ounce cinnamon, half ounce allspice, half ounce mace, three 
pounds of raisins, four ounces celery seed; put all together 
with the mixture and place in a kettle till it comes to a boil 
remove at once and put in glass fruit jars and seal while 
hot and this will keep for years. ‘This will make about two 
gallons of very fine pickle. 
Miss MAGGIE ALBRIGHT. 


RIPE TOMATO SWEET PICKLE. 


Three pounds tomatoes, one pound sugar, one pint vine- 
gar; put tomatoes on in cold water, set on the fire and let 
them simmer until the skin splits, remove immediately from 
the hot water, pour cold water over them, let stand until 
perfectly cold, then put them in a jar boil the vinegar and 
sugar with cloves to taste, and pour over them. Let them 
stand three days. Pour thecontents of jar in a kettle, boil 
fifteen minutes, tie up and set in a cool place. 

Mrs. J. S. MESLEY. 


SW EB Ue Pie ar: 


Seven pounds of fruit, one pint vinegar, cloves, spice, 
cinnamon and ginger; boil sugar, vinegar and spices together, 
and pour hot over the fruit for three mornings. This is 
excellent for peaches, pears and damsons. 

Mrs. 8. C. ANDERSON. 


UNIVERSAL PICKUE. 


One gallon chopped cabbage, one gallon sliced green toma- 
toes, half gallon vinegar, one dozen green peppers, half 
dozen onions, two tablespoonfuls white mustard seed, one 
tablespoonful each whole cloves and spice, one tablespoon- 
ful ginger, broken up, one tablespoonful salt, one teaspoon- 
ful each, black pepper and red pepper. 

Mrs. J. G. PIPER. 


\ C11 J 
| GREEN TOMATO PICKLE. 


\ Six pounds tomatoes, two and half pounds sugar, one 
quart vinegar, cloves and spices totast. Slice tomatoes and 
let\stand in cold water with a little salt over night. Soak 
in fresh water next day and pickle the following morning. 

\ Mrs. S. C. ANDERSON. 
: MANGO PEPPER PICKLE. 

Select peppers of good size, rejecting any withered, dark 
ones. With a sharp pen knife cut a circle round the stem 
and take it out whole; remove all the seeds and replace the 
stem, fastening it with a singlestitch. Makea brine strong 
enough to float an egg, put in the peppers and let them 
Stand in it fortwo days. Rinse and dry them, then fill 
with the following mixture: 


FILLING. 


Chop together two quarts green tomatoes, one quart red 
tomatoes, three white onions, one red pepper anda hard head 
of cabbage; sprinkle well. with salt, put in a cheesecloth 
bag, lay a heavy weight on it and let stand for tweny-four 
hours; then add three quarters pound sugar, two table- 
spoonfuls freshly grated horse radish, one-half teaspoonfuls 
each of ground white pepper, mace and celery seed, two table- 
spoonfuls of white mustard seed; when all the peppers 
are filled sew on the tops, pack them in jarsand cover with 
scalded viegar. 

MATTIE SOUTHGATE JONES. 


RAISIN MANGOES (Picks) No. 2. 


Select nice young cantaloupes, strip off the skin in thin 
slices with very sharp knife. Carve them in any design 
wished, put in brine, until you are ready to preserve them, 
scald them in alum water, weigh them and put one pound 
“sugar to one pound of melon and preserve until cleer as 
citron. Then remove melons, and add to the syrup the 


r 112] 


juice of twelve lemons to the pound (or vinegar can he 
used). Stuff them with chopped raisins and chopped pire- 
apple, seasoned with ginger and mustard seed. Return the 
melons to kettle of hot syrup and after a few minutes put in 
jars and seal. 

MATTIE SOUTHGATE JONES. 


CHOW CHOW. 


One peck green tomatees, twelve large onions, one large 
head of cabbage, ten green peppers chopped fine, mix well, 
sprinkle lightly with salt, put in a bag and drain all night, 
itis best to suspend the bag. Next morning, to three 
quarts good apple vinegar, add one tablespoonful allspice, 
one cloves, three tablespoonfuls celery seed, three white 
mustard seed, one mace, one pound white granulated sugar, 
boil, add the chopped mixture or pickle, boil five minutes, 
put in jars, cover tight. This is a most delightful chow 
chow. 

MRS oA. NOEL, 


MUSTARD SAUCE. 


One ounce vinegar, half ounce ground black pepper, half 
ounce cayenne pepper, half ounce ground spice, half pound 
grated horse radish, one pound sugar and one large box 
mustard. Mix and bottle. It is popular and will keep. 

Mrs. J. B. HUNTER. 


PICKLED DAMSONS. 


One peck of damsons, three pounds sugar, one quart vin- 
egar, two onnces each cloves and cinnamon. Puta layer of 
damsons and a layer of spices until the jar is nearly full. 
Boil the sugar and vinegar, pour over the fruit; the next 
three days boil syrup and pour over, then take all out of 
jar, let come to boil and put back with a piate turned over 
until cold. This will keeps for years. : 

Mrs. J. B. HUNTER. 


r 113 ] 
RAISIN MANGOES. 


Trim and prepare the melons as for citron, throw into 
strong brine, let them remain for two weeks, take out of 
brine, soak in plenty fresh water, until salt is entirely ex- 
tracted; then lay on a thick cloth and drain thoroughly, now 
scaldin strong alum water until brittle, throw into cold 
water again until the alum is extracted, boil in strong vin- 
egar tea until well flavored with ginger, make a syrup one 
psund sugar to one pound melon with a cup mixed spices, 
ground and tied up in a muslin bag. Let cinnamon pre- 
dominate; put in the melons and cook until the melons are 
done, then take them out, and boil the syrup with one 
quart vinegar, three lemons sliced. Stuff the melons with 
raisins, chopped apples, also pine apples if liked. Scatter 
celery and white mustard seed over the melons, place them 
ina jar. Boil the syrup until thick, let it cool, then pour 
over the melons. This will make five pounds. 

Mrs. SAUNDERS. 


CUCUMBER PICKLE. 


Soak the salt out, to two gallons of cucumbers use a table- 
spoonful powdered alumin water, enough to cover well, let 
stand one night in alum; scald in weak vinegar, just let 
them come to a boil. Season the fresh vinegar to taste with 
spices, add two cups sugar, let it come to a boil and pour 
over the cucumbers. Will be ready for use in two days. 

Mrs. A. B. DURHAM. 


GREEN TOMATO SWEET PICKLE. 


One and a half gallons sliced tomatoes; three quarts good 
vinegar, two quarts cut cabbage, three pounds sugar, four 
tablespoonfuls white mustard seeds, four tablesoonfuls salt, 
two tablespoonfuls black pepper, two tablespoonfuls celery 
seed, six large onions; white ginger, cloves and mace to 


suit your tate. Boil until done. 
Mrs. J. W. Down. 


[ 114 ] 
RED TOMATO CATSUP. 


Toa peck ripe tomatoes, put one one-half ounce good 
sized onions (sliced) and one or two red pepper pods, boil 
until thick and done, rub through a sieve or sifter. To 
every gallon juice put three tablespoonfuls salt, three table- 
spoonfuls ground black pepper, two tablespoonfuls ground 
mustard, one tablespoonful celery seed, one pint vinegar, 
and one teacup sugar. Boil very thick and put it out to 
cool, then bottle, putting a little sweet oil in each bottle. 

Mrs. W. L. WALL. 


TOMATO. CATSUR: 


Pick and wash one peck ripe tomatoes and boil with one 
quart vinegar, strain through a sieve. Then add the fol- 
lowing ingredients and cook to the proper consistency and 
botte: one quart brown sugar, one tablespoonful salt, 
one tablespoonful ground mustard, one tablespoonful 
black pepper, one tablespoonful each, spice, cloves and 
cinnamon. 

VERS: 0G ee TPE Re 


RAISIN MANGOKHS. 


Select green, or half-grown cantaloupes; remove a piece 
the length of melon, an inch and a half wide in the middle 
and tapering to a point at each end, take out seeds with a 
teaspoon. Pare the rind and (carve according to your 
fancy, ) and make a brine of salt and cold water, strong 
enough to float an egg, pour it over them and let remain 
for at least two weeks. Take out of brine, soak in plenty 
of fresh water until it is extracted; then lay ona thick cloth 
and drain thoroughly, scald in strong alum water, until it 
becomes brittle, throw into the cold water again until alum 
is entirely extracted. Boil in strong gingertea until well 
flavored with ginger, make a syrup of five pounds sugar to 
five pounds melons, with a teacup mixed spices, let cinna- 
mon predominate. Put in the melons and cook till done, 


[cletoagy 


then take out and scatter over them celery and white mus- 
tard seed. Boil the syrup with a quart of vinegar and three 
lemons sliced, till thick. 


FILLING. 


For filling, chop fine three pounds raisins, flavored sli ghtly 
with cloves, one can grated or sliced pineapple, also preserved 
orange peeling if you like, when melons are well-filled, sew 
or tie, in pieces to the proper place. Place the melons in a 
jar, cover with the syrup after it has cooled. 

NIRS lage OAR RY 


GERMAN OR GREEN TOMATO PICKLE. 


One gallon chopped cabbage, one gallon green tomatoes 
sliced, one quart chopped onions, three quarts vinegar, one 
tablespoonful cloves, one tablespoonful allspice, one table- 
spoontul ground ginger, one tablespoonful celery seed, one 
tablesponful mace, six pods green pepper, two tablespoon- 
_ fuls salt, two pounds sugar, three tablespoonfuls mustard. 
Cook until thoroughly done. Very fine. 

Mrs. IT. H. MARTIN. 


LEXINGTON PICKLE. 


Take two dozen cucumbers out of the brine, cut them in 
two pieces, lengthwise, soak in water twenty-four hours, 
boil them in one-half gallon vinegar, one hour and a half, 
take them out and boil them an hour and a half in fresh 
vinegar in which put two pounds sugar, one tablespoonful 
cinnamon, the same of celery seed, the same of tuimeric 
and black pepper, one teaspoonful cloves, one mace, one 
ginger, add while cold one teaspoonful cayenne pepper and 
one tablaspoonful horse redish. 

Miss M. P. MANGUM. 


SIERO SMD NOG 


Take nine pounds ripe peaches, rub them with a course 
towel and halve them, put four pounds sugar and one pint 


[ 116 J 


good vinegar in the kettle with cloves, cinnamon, and mace. 
When the syrup is formed, throw in the peaches a few at a 
time, when clear, take them out and put in more, boil the 
syrup till quite rich, pour it over the peaches. Cherries 
can be pickled in the same way. 

Mrs. ANNIE LONG. 


“IMPERIAL PICKLE.’’ 


Gather small, green, well shaped cantaloupes early in 
summer, (carve if desired,) pack them down in brine. 
When ready to make, scrape out the soft pulp and seed, 
soak in fresh water till free from salt, boil in alum water to 
green, then boil in strong ginger tea till tender. Make 
enough syrup to cover them, of one half pound of sugar to 
one pint vinegar flavored with mace, cloves, cinnamon. Then 
boil, drop cantaloupes in and boii ten minutes. Then take 
them out and stuff. Place them in jar and pour over them 
the prepared vinegar. Prepare the stuffing as follows: for 
ten cantaloupes, chop (not fine) two cantaloupes thus pre- 
pared, two cans sliced pine apple, two pounds raisins, two ~ 
pounds citron, six pickled cucumbers, one teacup of mus- 
tard seed, tablespoonful ground celery seed. Any stuffing 
left may be put in the vinegar. 

Mrs. KE. L. BRYAN. 


CORNED BEEF PICKLE (FInn). 


Six gallons water, six quarts salt, two pounds brown 
sugar, two ounces salt petre, three ounces bicarb soda, one 
ounce of red pepper. Boil until perfectly clear. When 
thoroughly cold pour over the beef. This will pickle one 
hundred pounds of beef, which must be carefully kept 
under the brine. 

Mrs. R. B. STRUDWICK, 
Hillsboro, N. C. 








anaes 


MISCELLANEOUS. 
WELSH RAREBIT. 


One pound of cheese, one-half cup of alc, beer or 
milk, dash of cayenne, one-half teaspoonful of dry mus- 
tard, one-half teaspoonful of salt, slices of toast; grate 
or cut the cheese into small pieces, place it into a chafing 
dish with three-fourths of the milk, stir until it is 
entirely melted; mix the pepper, salt and mustard, and 
the yolks of two eggs with the remainder of the milk 
and add to the melted cheese just before serving, serve 
on slices of hot toast. Everything must be hot as the 
cheese quickly hardens. 

MRS. Eels PULLER: 


FARINA. 


One cup of boiling water, one cup of fresh milk, one 
large tablespoonful of farina mixed with cold water, two 
teaspoonsful of white sugar, pinch of salt, stir farind into 
the boiling water (slightly salted), boil fifteen minutes then 
add milk and boil fifteen minutes longer. 

Mrs. GEo. WATTS. 


LEAVEN (NEVER FAILS). 


One quart sifted flour, pour over it boiling water, stir all 
the time until it is of the consistency of fritters, add one 
egg, one teaspoonful sugar, salt and alum. When milk 
warm add two tablespoonfuls of leaven. Make in the 
morning and let it stand until next morning, when stir in 
meal and make into cakes to dry. 

Mrs. Rost. W. WINSTON. 


_ To whip cream for fruits or jelly you will find it adds 
very much to use the white of one egg—and is not so rich. 
Mrs. W. H. McCABE. 


[ 120 ] 
TO WASH BLANKETS. 


One cake of Ivory soap cut fine and dissolved in boiling 
water. When ready to put the blankets in, add two table- 
spoons pulverized borax, and two tablespoons ammonia, and 
enough water to cover the blankets. Let them stay in one 
hour, turning them several times. Rinse in warm water, 
drain, and hang on the line. Pull straight after putting on 
the line. Do not ever wring them. 

Mrs. TURNBULL. 


CLEANSING CREAM FOR GREASE SPOTS. 


Four ounces castile soap, one ounce sulphur, four ounces 
aqua ammonia, one ounce alcohol. Cut the soap fine and 
dissolve in one quart soft water. Then add four quarts 
water and the other ingredients. Keep tightly corked. 

Mrs. TURNBULL. 


HINTS TO HOUSEKEEPERS. 


Every housekeeper should know: 


That salt should be kept in a dry place. 

That melted butter will not make a good cake. 

That veal should be white, dry and closegrained. 

That the colder eggs are the quicker they will froth. 

That good management is better than a good income. 

That mutton should be deep red and close-grained. 

That nutmegs should be grated at the blossom-end first. 

That to make good pastry the ingredients must be very 
cold. 

That the best poultry has firm flesh, yellow skin and legs. 

That lemons will keep for weeks if covered with cold 
water or glass. 

That the best beef is moderately fat and the flesh of a 
bright red color. 

That pork should be fine, close-grained and the rind 
smooth and thin. 


foe 


That 70 degrees is not too low for the temperature of a 
dining-room. 

That soap and chalk mixed and rubbed on mildewed 
spots will remove them. 

That a brush dipped in salt-water should be used in 
cleaning bamboo furniture. 

That sandpaper will whiten ivory-handled knives which 
have become yellow from age or usage. 

That a spoonful of vinegar added to the water in which 
meats or fowls are boiled makes them tender. 

That good macaroni is of a yellowish tint, does not break 
readily in cooking, and swells to three or four times its bulk. 

That warm bread and cake should be cut with a knife, 
the blade of which has been heated by standing it in boil- 
ing water. 

That a simple and very efficient disinfectant to pour down 
asink is a small quantity of charcoal mixed with clear 
water. 

That a little vinegar kept boiling on the stove while 
onions or cabbage are cooking will prevent the disagreeable 
odor going through the house. 

That oil-stains may be removed from wall-paper by ap- 
plying, for four hours, powdered pipe-clay mixed with 
water to the thickness of cream. 

COMMITTEE. 


TIME OF COOKING. 


CUT THIS OUT AND PASTE IN A PROMINENT PLACE IN THE 
KE ECE IN: 
(Sallie Joy White in April Woman’s Home Campanion). 


This is the formula for time of cooking given the cook- 
ing classes to learn: 


Eggs (soft), coffee, clams, oysters, three to five minutes. 
Green corn, small fish, and thin slices of fish, five to ten 


minutes. - aa 
CT 
SOLINET/ASERL PROJECT 


1929 


Rice, sweetbreads, peas, tomatoes, asparagus, hard-boiled 
eggs, fifteen to twenty minutes. 

Potatoes, maccaroni, squash, celery, spinach, cabbage, 
twenty to thirty minutes. 

Young beets, carrots, turnips, onions, parsnips, cauli- 
flower, thirty to forty-five minutes. 

String-beans, shelled beans, oyster plant, forty-five min- 
utes to one hour. 

Winter vegetables, hominy, wheat, one to two hours. 

Fowls, turkey, veal, two to three hours. 

Corned beef, smoked tongue, beef ala mode, three to 
four hours. 

Ham, four to five hours. 

For every pound of halibut and salmon, fifteen minutes; 
bluefish and bass, ten minutes; cod, haddock and small fish, 
six minutes. 


cy 
7 a) 
> 


rae 
ise 
a 


Jf 


















RUMFORD::: 
| _BAKING | 








GUARANTEED BY YOUR GROCER. 
‘alt Pound Can, erin, 
é One Pound Can, 


' 
oy 
we 





+: 


“The Committée on compilation commend this Powder to all honsekeeners 
wish good steals Cake or Biscuit ai pruigaey SS ea eck ak 














* 
a “3 
: 
ies ; 
i 
~ cs 
" f ; 
4 3 + cs 
; i 
2 ¥ . 4 
of ie * ye 
’ 
: a 
Gy y 
wh G Wb ie 
” 2 # 2 
vi ” 
ah! , zig, teh + 
Ee ; a 4 de 
& ? nee * a Ee x ra 
oe 7 
ba » 
al \ 
Me + \, 
Y “y ‘é Ne Ga Se, Pst ya - ner, ve iF 
i eal) ees ati ee MNT ato de ergs Ros 
§ Maer 35 Ta ei he . ‘ 





aad Mi) Oe Ths 
Ohi’ Ger on 













Wd rate , 
AAs, 


Mires 
i elea 
ate Ma 


uP 








hi NE eat 
Ved Mit 





Dat oun wa Vy le: ig 
24 i be aoe he) Y | i 
Wi Ale Poe fart 4) if) y d 
baths? NTs: at 4 “4 
id ) i) eat ‘? : iO, 


ony 
Bers: 
J fre je 

. 4 ‘4! 


PAS A a ae oan eee. 


} + 
q 


ies 
ose 1 by i 
ee cae . 

De Rah AY 


' 
vi 
/ 




















eels 
dsetett 
(att 


if 
t 
nie 


ith 
if 
yl} 


Sane oe 
ae ee ar 
SSeS ame 


se 


cA pene eben _ a 
= Seperate esieaen 
ie = Sp teenetenrtoa * 
Stoo : ee : : : 
Bea eee Z Tete ergata tterenen 5 : mes : Saat Sore 
SER rt tabntereatonpaee ey cs : a : = = 
SCS a eee 
Ze = 


= : = = = aS ee 
ee - 2 wee : : 
peenetesry 


Bee ae eee ee 


fo 


Seccope od 3 re 
ee Se 
reese — 


See 
Sache Sete a 


Seapiaapetis 





